Tin Roof Beer Bread

Posted on March 31, 2020 by Anne Milneck | 0 comments

Toilet paper, hand sanitizer, masks...and yeast. Shelves were bare when it came to those ingredients during Covid-19. We found some yeast in the form of Tin Roof beer in our fridge and we baked up some loaves with this tasty brew. No yeast? No problem!

Ingredients:
3 cups flour, sifted
3 tsp baking powder
1/4 cup sugar
1 can Tin Roof Beer
1/4 (1/2 stick) cup butter, melted
1/4 cup Rosemary Extra Virgin Olive Oil
1/4 cup chopped shallot or green onions
1 Tbl chopped fresh rosemary
2 tsp Rosemary Salt or Butcher's Salt

Directions:
Preheat oven to 350°F. Spray a 9X5 loaf pan with nonstick spray. Sift flour, baking powder and sugar together into a large bowl. Pour in the Tin Roof Beer, melted. butter, Rosemary Extra Virgin Olive Oil, chopped shallot, chopped fresh rosemary and 2 tsp salt. Stir to combine and spread into a 9X5 loaf pan. Bake for 50 mins to 1 hour or until the bread is golden brown and a skewer inserted in the center comes out clean. 


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