Sunday, October 13, 2013

Savory Honey Beer Bread

Our favorite beekeeper, Steve Repasky joined us for dinner on Saturday.  Steve is a Master Beekeeper, the owner of Meadow Sweet Apiaries and the President of Burgh Bees (check out their new and improved website!).  Steve is also working on his first book, Swarm Essentials, which should be out soon--or at least in time for the next swarm season!  I'll be sure to let everyone know when it's out.

Steve is also a beer lover, which is why I tried this recipe out for his visit.  The recipe comes from a New York Times article about wheat berries.  The article stresses that sifting the flour makes for a much lighter loaf.  We had only a little whole wheat flour on hand, so I fiddled with the original recipe a bit. The rosemary adds a lovely aroma to the bread but doesn't overpower it. There's a slight hint of sweetness, but this is very much a quick, savory bread.  

Savory Honey Beer Bread

Preheat oven to 350 degrees. Grease a 9x5 loaf pan.

2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon (yes! tablespoon!) baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons honey
3 tablespoons butter, melted
12 ounces beer (lager)
Sift flours, baking powder, baking soda and salt in a large bowl.  Stir the honey and melted butter together and add them to the flour with the beer. Stir with a whisk or wooden spoon until thoroughly combined. Spoon into the prepared loaf pan, tap it on the counter a few times to get rid of any air holes and bake in the center of the oven until a toothpick inserted in the center comes out clean--about 50 minutes.  Let cool for about 10 minutes before slicing and serving.  It's great toasted the next day, too!

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