Quick Bread

I miss having a bread maker. There is just something wonderful about dumping ingredients into a machine, walking away and a couple hours later opening the machine to a freshly baked loaf of bread. Alas, mine broke several years ago and I haven't really made bread since. Of course, that makes all of this wonderful whole wheat and spelt flour from the shares taunt me. Looking on Pintrest, I found a recipe for Honey Beer Quick Bread. Wouldn't you know; I have a couple bottles of local honey from the shares as well. So, here you go:

Whole Wheat Honey Beer Bread
Adapted from: http://gimmesomeoven.com/honey-beer-bread/

• 3 cups organic whole wheat flour*
• 2 Tbsp. natural sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 Tbsp.  local honey*
• 1 bottle (12 ounces) beer (I used Bell's Best Brown ale)
• 4 Tbsp. (half stick) butter*, melted

 Method:
(Makes 1 loaf)
Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.  Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. 

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.  (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

*CSA ingredients