Rosemary Beer Bread with Honey

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loaf of bread on cutting board with sprigs of rosemary in front and bottle of bear in left background and honey jar in the right background
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Rosemary Beer Bread with Honey

2024 MSBA Quick Bread, Kim Mehalick adapted from NYTimes cooking, Jeff Schwart and Greg Kessley
Prep Time1 hour
Cook Time50 minutes
Course: Bread
Keyword: beer, local honey, quick bread, rosemary

Equipment

  • 1 9x5 inch loaf pan
  • 1 mixing bowl
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 sifter
  • 1 whisk
  • 1 stirring spoon
  • 1 spatula

Ingredients

  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 12 oz bottle beer (lager)
  • 1 tsp fresh rosemary, minced
  • 3 tbsp local honey
  • 4 tbsp butter, divided by tbsp
This recipe calls for LOCAL honey. CLICK here to find your nearest source!

Instructions

  • Preheat the oven to 350 degrees
  • Grease the 9x5 inch loaf pan with 1 tbsp butter
  • Sift the flour, baking powder and salt into a large bowl
  • Mix beer, rosemary and honey into the dry ingredients
  • Melt the remaining 3 tbsp of butter. Whisk the butter into the bread mixture
  • Pour batter into the prepared loaf pan
  • Gently tap the pan on the counter to even out the mixture and remove any air bubbles
  • Place in the center of the oven and back for 50 minutes
  • Remove from the oven and let cool