This quick beer bread is full of flavor and perfect to serve with stews or hearty soups. It also makes a great addition to brunch. If there’s any bread left over, it toasts very nicely.
INGREDIENTS:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon fresh rosemary, minced
1 teaspoon orange zest (one orange)
1/4 cup honey
12-ounce bottle of beer (Blue Moon is preferred)
1/2 cup butter, cold
METHOD:
Preheat oven to 375°F. Spray a 9 x 5-inch loaf pan lightly with non-stick spray. Line the loaf pan with a piece of parchment paper folded to fit the loaf pan and allow the overhang to create a sling. Spray the parchment paper with non-stick spray.
Line a separate baking pan with foil or another sheet of parchment. (This step is will help avoid a mess in your oven in case the butter overflows.)
Add the flour, baking powder, salt, rosemary, and orange zest to a large mixing bowl and whisk well to combine.
Add the honey and beer to the flour mixture in the bowl and stir to combine. Stir just enough to combine everything and there is no dry flour left. Don’t worry about lumps.
Turn the batter into the prepared loaf pan and smooth out the top so the batter is even. Slice the cube of butter into 12 slices and lay the pats of butter evenly to cover the top of the batter and gently press into the batter. Set the loaf pan in the center of the lined baking sheet.
Bake for 45 minutes, or until a toothpick inserted in the center comes out without wet batter on it (moist crumbs are fine).
Let the bread cool for 10 minutes in the pan, then remove to a rack to cool.
This bread is best served while it is still a little warm, but don’t slice it until you are ready to eat.
Optional additions or variations:
- Shredded sharp cheese (we like cheddar)
- Chopped onions or green onions
- Sliced kalamata olives
- Minced jalapeños
- Chopped fresh herbs like chives, basil, rosemary, thyme, or sage
