Rosemary Red Onion Beer Bread #TwelveLoaves

by Dorothy Reinhold on March 3, 2015

Print This Post Print This Post Rosemary Red Onion Beer Bread | Beer Bread recipe flavored with Parmesan and Rosemary |

It’s bread-baking time, friends, and our Twelve Loaves bakers have a dozen Italian breads for you to choose from today.

I haven’t baked with these ladies for nearly a year due to a busy period, but this month’s theme was a siren song for me. You see, I am half Italian! Don’t let my German last name fool you; my mother is Italian.

While you’ll see some recipe titles in Italian on today’s list below my recipe, I’m veering from strictly authentic just a tad. I’m going to give you an Italianate bread, one that hints of Italy but which has American roots. We’re going to Italy by way of my backyard rosemary plant, some good Parmesan cheese, and a bottle of beer.

Rosemary Red Onion Beer Bread | Beer Bread recipe flavored with Parmesan and Rosemary |


Rosemary Red Onion Beer Bread

Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 5 minutes

Yield: 12 slices

Serving Size: 2 slices

Beer bread gets the Italian treatment with fresh rosemary, good Parmesan and some red onion to give it more punch.


  • 3 cups self-rising flour (+see note below)
  • 2 tablespoons sugar
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 cup finely minced red onion
  • 1 1/2 tablespoons finely minced fresh rosemary
  • 1 (12-ounce) can or bottle beer
  • Garnish: 1 tablespoon melted butter


  1. Turn oven on to 350F degrees. Mist a 9- by 5-inch loaf pan with nonstick spray and set aside.
  2. In a large bowl, add flour, sugar, cheese, onion and rosemary; stir well to combine. Stir in beer until flour is just moistened. Turn batter into prepared pan and set aside 30 minutes.
  3. Bake for 1 hour. Remove from oven and brush top with melted butter. Allow to sit 5-10 minutes before removing from pan; cool loaf on wire rack.
  4. Serves 6. Makes 12 slices.


+Note on flour: If you don't have self-rising flour, substitute 1 cup all purpose flour, 1 1/4 teaspoons baking powder and a pinch of salt for EACH cup of self-rising flour called for in a recipe. So, for this recipe, it would be 3 3/4 teaspoons baking powder and 3 pinches salt, along with 3 cups all purpose flour.

Source: Dorothy Reinhold | Shockingly Delicious

Our Twelve Loaves bakers and their recipes this month are:

Would you like to join us in baking your favorite Italian bread recipe for #TwelveLoaves this month? 

Rosemary Red Onion Beer Bread | Beer Bread recipe flavored with Parmesan and Rosemary | ShockinglyDelicious.comTwelve Loaves logoTwelves Loaves is a monthly bread baking party created by Lora from Cake Duchess. It runs smoothly thanks to the help of Heather from girlichef and the rest of our fabulous bakers. Our host for this month is Rossella from Ma che ti sei mangiato, and our theme is Italian Breads

For more bread recipes, follow our Pinterest board. If you’d like to bake along with us this month, share your Italian bread using hashtag #TwelveLoaves.

Happy baking!

{ 26 comments… read them below or add one }

Joanne T Ferguson March 7, 2015 at 6:49 pm

g’day Your bread looks delicious Dorothy!
Cheers! Joanne


Dorothy Reinhold March 8, 2015 at 3:56 pm

Hello Joanne! Thanks for visiting from Down Under!


Heather | March 5, 2015 at 2:47 pm

I love beer bread and how customizable it is – these flavors sound stellar together! So glad you had time to join us again this month. 🙂


Dorothy Reinhold March 6, 2015 at 3:43 pm

Thank you! I have missed the bakers. Hope I can do it again with you next month!


valentina March 4, 2015 at 10:28 am

This bread sounds absolutely fantastic! YUM!


Dorothy Reinhold March 5, 2015 at 8:12 am

Thanks Valentina!


Anne@FromMySweetHeart March 3, 2015 at 5:51 pm

Dorothy…so good to have you back baking with Twelve Loaves! I think this bread is perfect for both your German and Italian roots! It is one beautiful and unique bread! : )


Dorothy Reinhold March 4, 2015 at 9:26 am

Ha, Anne! With Germand and Italian, I have some good food covered, eh?


Renee - Kudos Kitchen March 3, 2015 at 3:48 pm

Glad you’re back baking with us, Dorothy! I’m a huge fan of beer bread, especially one that has rosemary and red onion! YUM!


Dorothy Reinhold March 4, 2015 at 9:26 am

I missed you guys!


Laura @MotherWouldKnow March 3, 2015 at 2:49 pm

Love this easy bread. My Irish American husband, who thinks he is half Italian because of how much he loves Italian food, will go crazy for this!


Dorothy Reinhold March 4, 2015 at 9:26 am

You could Irish it up if you like!


Kimberly March 3, 2015 at 12:55 pm

Wow, I have everything I need to make this bread in my pantry & fridge already … and I really, really love beer bread! I think that’s fate, right, Dorothy? Welcome back to #TwelveLoaves!


Dorothy Reinhold March 3, 2015 at 1:13 pm

Thank you Kimberly! I have missed baking with you guys!


The Ninja Baker March 3, 2015 at 12:28 pm

Savory bread perfection, Dorothy! Lucky you that you’ve got homegrown rosemary to add. Undoubtedly the herb mixed with the onion (and beer!) gives this bread panache =)


Dorothy Reinhold March 3, 2015 at 1:12 pm

Thank you Kim/Ninja!


Karen @ Karen's Kitchen Stories March 3, 2015 at 12:03 pm

Italianate. I like that! Your bread sounds delicious!


Dorothy Reinhold March 3, 2015 at 1:12 pm

Yep, when in doubt, get close enough!


Lora @cakeduchess March 3, 2015 at 8:58 am

How nice that your mom is Italian…now wonder you were inspired with the rosemary and joined in this month. Nice to have you again baking with us Dorothy! Lovely loaf!


Dorothy Reinhold March 3, 2015 at 9:12 am

Thank you Lora! I have missed baking with everyone.


Sally Newton March 3, 2015 at 7:45 am

Sounds mighty tasty to me!

I was planning on making a bread with stout beer this past weekend, evidently life got in the way, and I shall re-visit the issue later this month


Dorothy Reinhold March 3, 2015 at 8:12 am

I like beer bread. You don’t have to plan ahead for whole yeast-rising thing!


Holly March 3, 2015 at 7:14 am

Wouldn’t this be nice with a hearty soup for a meal? I like the flavors and Italian plus American roots that you combined.


Dorothy Reinhold March 3, 2015 at 7:40 am

Thanks Holly, and yep, it is fantastic with soup!


Rossella March 3, 2015 at 2:38 am

I didn’t know your mother is Italian.
Your bread looks a like a synthesis of your roots. Well done.


Dorothy Reinhold March 3, 2015 at 5:52 am

Thank you, Rossella, and thank you for hosting us today!


Leave a Comment

{ 1 trackback }

Previous post:

Next post: