Rosemary Olive Oil Beer Bread

Name: Rosemary Olive Oil Beer Bread
Prep time: 10 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 3 1/2 cups flour; 4 teaspoons baking powder; 1/4 cup honey; 1/2 teaspoon salt; 3 tablespoons olive oil, plus more for drizzling; 2 tablespoons fresh rosemary, chopped and divided; 12 oz. beer (whatever is your favorite)

Jump to Recipe
Save

Half-Baked Harvest

Updated Sep 20, 2016

Rosemary Olive Oil Beer Bread

Prep Time 10 min
Total 2 hr 30 min
Servings 1
Ingredients 7

Save
Share
Print
Keep Screen On

Ingredients

3 1/2 cups flour
4 teaspoons baking powder
1/4 cup honey
1/2 teaspoon salt
3 tablespoons olive oil, plus more for drizzling
2 tablespoons fresh rosemary, chopped and divided
12 oz. beer (whatever is your favorite)

Instructions

Step
1

Set slow-cooker to High. Line slow-cooker with parchment paper, up the sides of the slow-cooker bowl.
Step
2

Add flour, honey, baking powder, salt, olive oil and 1 tablespoon rosemary to a mixing bowl. Pour in beer and stir with a mixing spoon until just combined.
Step
3

Scoop dough into slow-cooker.
Step
4

Place a large paper towel over top of slow-cooker and then place lid on slow-cooker. Adding paper towel with help keep moisture off of the bread.
Step
5

Cook on High for 2 to 2 1/2 hours or until the center of the bread is fully cooked. Remove from the slow-cooker and let cool. Drizzle with olive oil and sprinkle with the remaining tablespoon of fresh rosemary. Slice and enjoy!

Nutrition

No nutrition information available for this recipe

Rosemary Olive Oil Beer Bread

Rosemary Olive Oil Beer Bread

Ingredients

Instructions

Nutrition

Expert Tips

{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}

Try These Next