Recipe - Rosemary Beef Ragout

3 cup Selfrising flour 750 mL
3 tablespoon Granulated sugar 45 mL
1 tablespoon Chopped fresh rosemary or
One half tsp/2 mL
; dried 15 mL
1 One half cup Beer; (12 oz/341 mL bottle
; or can) 375 mL

TOPPING
1 teaspoon Olive oil 5 mL
1 teaspoon Chopped fresh rosemary; or
One fourth tsp/1 mL
; dried 5 mL
One half teaspoon Coarse salt 2 mL

In large bowl, combine flour, granulated sugar and rosemary.

Stir in beer until batter is formed.

Transfer batter to nonstick, lightly oiled or parchment paperlined 8 x
4inch/1.5 L loaf pan.

Brush top of loaf with olive oil. Sprinkle with rosemary and salt.

Bake loaf in preheated 350F/180C oven for 75 to 90 minutes, or until firm
when pressed gently in centre.

Converted by MC_Buster.

NOTES : This quickbread made with beer has a great yeasty aroma and taste.
Use your favourite drinking beer in this recipe from More HeartSmart
Cooking With Bonnie Stern. If you cannot find selfrising flour, just
combine 3 cups/750 mL allpurpose flour with 1 tbsp/15 mL baking powder and
1 One half tsp salt. Makes 1 loaf (12 slices)

Converted by MM_Buster v2.0l.