Imagine the magical experience of creating something that captures so much sensory beauty. That is baking. What is better, is the ease involved with this particular bread recipe. No rising, not kneading. The craggy crust envelops a chewy center that perfectly absorbs soft whipped honey butter. This loaf accompanied a giant pot of vegetable soup and made my mom and her library coworkers very happy. I can’t wait to make it again with different beers!
3 cups of all-purpose flour
3 tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon of salt
1 bottle of beer (I used RJ Rockers Son of a Peach)
2 tablespoons of honey
Half a stick of butter (1/4 cup), melted, divided
Preheat the oven to 375 F
Grease a 9×5 inch loaf pan (I added a strip of parchment paper in the bottom too just for extra non-stick action)
Sift the flour, sugar, baking powder and salt into a large bowl.
Add honey and one bottle of beer to the dry ingredients.
Stir until just combined
Pour half of the melted butter into the pan, add the dough, then top with the remaining butter.
Bake 45 – 50 minutes, checking for doneness with a toothpick (the original recipe said 50-60, but mine was ready in 45)
Eat da bread!
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