This quick and savory beer bread is infused with the bright flavor of orange zest and the earthy aroma of rosemary, making it a standout accompaniment to soups, stews, or brunch. A drizzle of honey in the batter adds just the right touch of sweetness, while butter baked into the top creates a golden, rich crust. If there’s any left over, it toasts beautifully for the next day.
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. Lightly spray a 9 x 5-inch loaf pan. Line with parchment, leaving an overhang to form a sling, then spray parchment lightly.
Line a separate baking sheet with foil or parchment and place the loaf pan on top to catch any butter overflow during baking.
In a large bowl, whisk together flour, baking powder, salt, rosemary, and orange zest.
Add honey and beer. Stir just until no dry flour remains—do not overmix. The batter will be slightly lumpy.
Transfer batter to the prepared loaf pan and smooth the top. Slice butter into 12 thin pats and arrange evenly over the surface, pressing them lightly into the batter.
Place the loaf pan (on the lined baking sheet) in the oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs (but not wet batter).
Cool in the pan for 10 minutes, then lift bread out with the parchment sling and transfer to a rack. Serve warm or at room temperature.
Optional Add Ins:
Try mixing in shredded cheddar, chopped onions or scallions, kalamata olives, jalapeños, or fresh herbs such as chives, thyme, or sage.
