Parmesan, Rosemary and Garlic Beer Bread

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I have often made Basil Beer Bread but this one is winter friendly and is perfect served warm from the oven with a hot bowl of soup.
Beer bread is best eaten on the day of making, we like it warm, either from the oven or toasted.
Warming the beer first helps to make the bread rise. Remember how we warmed baby bottles of milk?  I heat beer the same way, just sit in a jug of hot water for about 5 minutes until luke warm.
Remember if you scoop your flour into a cup you will end up with more than if you pour it in.  Scooped flour may mean that you need to also add a little water to get a sticky dough.



  • 3 cups self raising flour
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tablespoon chopped fresh rosemary
  • 1-2 cloves garlic finely chopped
  • 1 teaspoon salt
  • 1 1/2 teaspoons liquid honey (heat thicker honey to make it runny)
  • 330ml bottle lager
  • 2 tablespoons (30g) butter, melted


Preheat the oven to 180 C (350 F).
Brush a 23cm (9 inch) loaf tin with oil and then dust with a little flour.  Alternatively line it with baking paper.
Mix the flour, Parmesan, rosemary, garlic and salt together in a bowl.
Make a well in the centre and gently pour in the beer and then the honey.
Mix to combine to a sticky dough, but don’t over mix.  If the dough isn’t sticky then add a little water.
Tip the dough into the loaf tin and gently press to make an even surface.
Drizzle over the melted butter and brush to get an even coating.  Bake for 40 minutes until golden and firm to the touch.
Allow to cool in the tin for 10 minutes before turning out.
Eat warm with a good spread of butter.

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