Honey Beer Bread

Cook's Notes: Yeast shortages in some stores have had me rethink bread making.  There are many flavorful and filling no yeast breads a.k.a quick breads options available. 
Yesterday's posting Creamy Tomato Parmesan Soup was paired with a tasty slice of Honey Beer Bread.

The recipe is quick and easy to make with just 6 simple ingredients! No frills, no excessive ingredient lists… just one bowl, a few ingredients, and done. This bread delivers and then some. It’s the perfect beer bread recipe to have on hand for those nights when you need something easy to serve with soup or stew.

While the bread itself is quite good the best part might be the buttery crust. Instead of incorporating melted butter into the batter for the bread, you drizzle it over the batter once it’s in the loaf pan. The result? The butter seeps all around the edges of the pan, creating a wonderful, buttery crust almost reminiscent of a deep-dish pizza. It’s truly fabulous and makes this recipe stand apart from other typical beer bread variations. The honey gives the bread a subtle hint of sweetness, Choose a beer that is not too robust or hoppy in taste as that flavor would overpower the taste. 

Recipe from Gimmesomeoven
Optional add ins are included below recipe.
Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1/4 cup honey
• 1 bottle (12 ounces) beer
• 2 TB. butter, melted

Directions:

• Preheat oven to 350 degrees. 
• In a large mixing bowl stir together the flour, baking powder and salt until combined. Slowly pour the beer and honey into the flour mixture, and stir just until combined. If you overmix the batter, bread will be chewy. 
• Spray with PAM sides and bottom of a loaf pan. Add the batter to the pan and spread it out in an even layer. Then brush melted butter evenly on top of the batter. It will drizzle on sides. 
• Bake for 35- 40 minutes or until a toothpick or knife inserted in the middle comes out clean. Remove and transfer the pan to a wire baking rack.
  
• With a long skewer pierce the bread and drizzle with honey. Let the bread cool in pan for 10 minutes. Invert bread on baking rack and slice with a serrated knife. 

Suggested adds ins to the batter (I used all three-a perfect combination) 

• 1 cup grated cheddar cheese
• 1/2 teaspoon each dried rosemary (finely chopped) thyme and parsley 
• 2 garlic cloves, finely minced 
  

March is not over so still time to try one of my favorite quick breads Irish Soda Bread

https://sockfairies.blogspot.com/2015/03/irish-soda-bread.html

A parting thought...