Rosemary Beer Bread with Honey

2024 MSBA Quick Bread, Kim Mehalick adapted from NYTimes cooking, Jeff Schwart and Greg Kessley

Prep Time: 1 hour

Cook Time: 50 minutes

Course: Bread

Keywords: beer, local honey, quick bread, rosemary

Equipment

  • 1 9x5 inch loaf pan

  • 1 mixing bowl

  • 1 set measuring cups

  • 1 set measuring spoons

  • 1 sifter

  • 1 whisk

  • 1 stirring spoon

  • 1 spatula

Ingredients

  • 3 cups all purpose flour

  • 1 tbsp baking powder

  • 1 tsp salt

  • 1 12 oz bottle beer (lager)

  • 1 tsp fresh rosemary, minced

  • 3 tbsp local honey

  • 4 tbsp butter, divided by tbsp

Instructions

  • Preheat the oven to 350 degrees

  • Grease the 9x5 inch loaf pan with 1 tbsp butter

  • Sift the flour, baking powder and salt into a large bowl

  • Mix beer, rosemary and honey into the dry ingredients

  • Melt the remaining 3 tbsp of butter. Whisk the butter into the bread mixture

  • Pour batter into the prepared loaf pan

  • Gently tap the pan on the counter to even out the mixture and remove any air bubbles

  • Place in the center of the oven and back for 50 minutes

  • Remove from the oven and let cool

Honey-Glazed Roasted Vegetables

Ingredients:

  • 1 pound carrots, peeled and sliced

  • 1 pound parsnips, peeled and sliced

  • 1/2 pound Brussels sprouts, halved

  • 3 tablespoons olive oil

  • 2 tablespoons honey (preferably raw and local)

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon fresh thyme leaves (optional)

  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).

  2. In a large mixing bowl, toss the vegetables with olive oil, honey, balsamic vinegar, thyme (if using), salt, and pepper.

  3. Spread the vegetables evenly on a baking sheet.

  4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.

  5. Serve warm as a side dish or enjoy as a light main course.

Enjoy the natural sweetness and health benefits of honey in this comforting winter dish!