Rosemary Beer Bread with Honey
2024 MSBA Quick Bread, Kim Mehalick adapted from NYTimes cooking, Jeff Schwart and Greg Kessley
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
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