HONEY-ROSEMARY BEER BREAD

Honey-Rosemary Beer Bread image

Can flour, beer and little else be turned into steaming, golden bread in under an hour? Yes, and this recipe shows you how. When making beer bread with whole-wheat flour, light is what you want. No yeast is needed - the beer does the proofing work. Use a local lager, and add rosemary and a generous amount of honey. Finish it with butter, sea salt.

Provided by Jeff Schwarz And Greg Kessler

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 cups whole-wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 (12-ounce) bottle of beer (lager)
1 teaspoon fresh rosemary, minced
3 tablespoons honey
4 tablespoons butter, divided

Steps:

Preheat the oven to 350 degrees.
Grease a 9-by-5 loaf pan with 1 tablespoon of butter.
Sift the flour, baking powder and salt into a large bowl.
Mix the beer, rosemary and honey into the dry ingredients.
Melt the remaining 3 tablespoons of butter. Whisk the butter into the mixture.
Pour the 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 oven and bake for 50 minutes.
Remove from the oven and let cool for 10 minutes.
Slice and serve with butter and salt.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 5 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 485 milligrams, Sugar 13 grams, TransFat 0 grams