FOOLPROOF HONEY BEER BREAD

FOOLPROOF HONEY BEER BREAD 3 cup all purpose flour sifted (not packed) 3 teaspoon baking powder 1 teaspoon salt ¼ cup honey 1 tablespoon minced garlic 4 tablespoon butter melted 12 ounces beer Preheat oven to 375 degrees. Grease loaf pan and set aside. In a mixing bowl, combine flour, baking powder and salt. Add honey, garlic, butter and beer. Mix well. Pour into loaf pan and bake 45 minutes. NOTES Substitutions Honey – Substitute with 3 tablespoons sugar Beer – Guinness, IPA, Farmhouse Ale, Pale Ale, Brown Ale, Belgian. You can use lighter beers as well, but they’ll offer less flavor. Minced Garlic – You can use fresh minced garlic, but I always use minced garlic purchased in the produce section of the grocery store. Butter – I always use salted butter in all of my bread recipes, but if you don’t use salted butter, add a little salt. Beer Bread Variations Cheese – Aged cheeses tend to work well with honey. Add 1 cup of freshly shredded parmesan, gruyere or cheddar to make a sweet and savory cheesy beer bread. Herbs – Fold 1 tablespoon dried rosemary, thyme or sage into the batter just before baking. Salt – Just before serving, brush the loaf with warm honey butter and use a grinder to add thick flakes of sea salt. Tips Mix it up directly in the loaf pan for easy cleanup! Serve with honey butter. If you’re not a beer drinker, you can frequently find beers sold individually in your grocery store as well. Brush honey butter on top for a beautiful glisten and added flavor. To Store At Room Temperature – Covered in plastic wrap or in a ziplock bag up to 3 days. Refrigerated – Covered in plastic wrap or in a ziplock up to 5 days. It will soften the crust and add to the beer flavor. Freeze – Freeze covered in plastic wrap or foil and place in a freezer bag to prevent freezer odors from seeping in up to 3 months. Bring to room temperature before serving.