Honey-Rosemary Beer Bread Recipe (2024)

This bread is good, but needs a little adjustment. Others said it was really dense so I did 2 cups whole wheat flour and 1 white bread flour, and I thought the texture came out well, not too dense. I used Penzey's powdered rosemary and mixed it in with the dry ingredients because I find fresh rosemary too perfumey and woody. It worked very well! It baked in the 50 minutes the recipe called for. I toasted it with butter and it was pretty good. Would definitely go great with soups and chilies.

Made to use up some WW Flour and a stray bottle of Sam Adams Winter Lager. Left out rosemary as the beer used is brewed w/ orange peel, cinnamon & ginger and I didn’t think flavors would meld. Bread is good, but dense. Ate it w/ unsalted butter and prosciutto (which made me wish I had used rosemary). Would possibly make again as a means to use up beer and would sub in some white flour in hopes of a less dense crumb. Guinness beer bread from Alex Guanaschelli is still my go to beer bread.

Made this tonight for dinner. Will not make it again. Looked like a doorstop. Tasted slightly better. Sorry. I hoped it would work. I did bake it for 60 min., as the other reviewer suggested. But there was no "whisking" the butter into the mixture as it was tough to stir with a spoon. I've made other beer batter breads. Will have to look for those recipes.

Try the King Arthur recipe or Sara Moulton from her website is really good to. The honey sounds like a great addition.

Well, I appreciate that Mr. Schwartz and Mr. Kessler offer a beer bread recipe with whole wheat flour bc I need to use mine up before it starts to get sour/weird. 50/50 whole wheat/ all-purpose or just whole wheat and a light lemony vinaigrette and salad if the bread is super-dense. I like the addition of honey in the mixture because I've made a few loaves of beer bread plain (didn't have any herbs) and it definitely needed some flavor!

When it says whisk butter into the mixture, does the mixture have to be really WELL combined? Most quick breads recipes say to mix gently and do not overmix. So I'm not sure what to do here. I don't know if a beer bread is considered a quick bread. Please help and thank you!

Turned out excellent! From Jennifer, (5 months ago from 11/10/20) applied her notes. From the recommendation to visit Sara Moulton’s web page and use her method of incorporating butter and ‘amping’ up the rosemary and honey. Instead of 1 tsp of fresh rosemary, I used 2 Tbs. I went 50/50 with the flour (whole wheat/all purpose) and I doubled the honey. Additionally I added a Tbs of sugar and used a stout Guinness instead of a Lager, mixing the honey with the beer then mix with dry ingredients.

I used 1/2 whole wheat & 1/2 AP flour & the texture was lovely. As suggested by another comment, I checked out the Sara Moulton (LOVE HER!) recipe & used her method of melting butter in the loaf pan then pouring out & using some in the bread & the rest drizzled over the top. But the honey & rosemary really need to be amped up because, lovely texture aside, there just isn’t a lot of flavor. Very disappointing,as I had a nice batch of rosemary from a friend’s garden.

I had the same experience as another reader: it tasted all right, but the batter certainly wasn't "pourable," and "whisking" was unthinkable; "doorstop" was a pretty apt description. Rosemary and honey sounded so promising, but this recipe fell flat; fortunately, I don't have to share my mistakes with anyone else. Will try the other beer bread recipe instead next time.

I made this bread and threw it out. The taste of baking powder was the salient flavor and when I tried to cut the bread it crumbled. Disaster!

Made to use up some WW Flour and a stray bottle of Sam Adams Winter Lager. Left out rosemary as the beer used is brewed w/ orange peel, cinnamon & ginger and I didn’t think flavors would meld. Bread is good, but dense. Ate it w/ unsalted butter and prosciutto (which made me wish I had used rosemary). Would possibly make again as a means to use up beer and would sub in some white flour in hopes of a less dense crumb. Guinness beer bread from Alex Guanaschelli is still my go to beer bread.

This bread is good, but needs a little adjustment. Others said it was really dense so I did 2 cups whole wheat flour and 1 white bread flour, and I thought the texture came out well, not too dense. I used Penzey's powdered rosemary and mixed it in with the dry ingredients because I find fresh rosemary too perfumey and woody. It worked very well! It baked in the 50 minutes the recipe called for. I toasted it with butter and it was pretty good. Would definitely go great with soups and chilies.

Made this and it had the consistency of clay. There was no pouring this batter at all and it was still undercooked after 50 mins. It was so off that I'm wondering if the ingredients are incorrect in the recipe.

Made this tonight for dinner. Will not make it again. Looked like a doorstop. Tasted slightly better. Sorry. I hoped it would work. I did bake it for 60 min., as the other reviewer suggested. But there was no "whisking" the butter into the mixture as it was tough to stir with a spoon. I've made other beer batter breads. Will have to look for those recipes.