Go Back
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
Print Recipe

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
QR Code linking back to recipe