Lunch & Dinner:

Honey Rosemary Beer Bread

Everyone should have a beer bread recipe in their back pocket for whenever the mood for comfort food strikes. This golden, herby, honey-drizzled version stands deliciously on its own or as a pre-dinner nibble. Try it as a side dish to grilled meats and salads, or dunk it in your favorite soup!

Yield Makes one loaf of bread
Prep Time 5 minutes
Total Time 35-45 minutes

Ingredients
  • 3 ½ cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp kosher salt
  • 3 Tbsp Nature Nate’s pure honey
  • 3 Tbsp unsalted butter
  • 1 tsp fresh chopped rosemary
  • 1 (12 ounce) bottle of light/blonde beer


Directions

In an electric mixing bowl, combine the flour, baking powder, salt and rosemary and stir to combine. Melt the butter in a microwave safe bowl. Once melted, whisk in the honey until melted and combine. Add the honey butter mixture and the beer into the mixing bowl and turn on low. Once the wet ingredients are combined with the dry ingredients, turn the speed up to medium high and mix, scraping down the bowl occasionally, for 3-4 minutes. Pour the mixture into a 9x5x3 inch loaf pan that is sprayed with vegetable spray and lined with parchment paper. Bake for 30-35 minutes or until a knife or cake tester comes out clean. Remove from pan and allow to cool completely before slicing with a serrated knife.