HONEY MAPLE BEER BREAD

I won't sugar coat this, this bread is pure sorcery. With only a few pantry-staple ingredients, you can get a buttery, thick and cakey-soft bread that smells yeasty (without yeast), with the perfect amount of sweetness. Swathed with butter, drizzled with honey, dunked into soup, dipped into stew, or broken and shoved into your mouth in bare feet at midnight... It's a definite yes to all. I highly recommend making two.

*Terrific for Thanksgiving, Holidays, and gifting!

Notes: butter is unsalted.

HONEY MAPLE BEER BREAD

Ingredients: 4 tbsp. melted butter, 3 cups all-purpose flour, 1 tsp. sea salt, 1 tbsp. baking powder, 12 ounces beer, 3 tbsp. honey + extra, 2 tbsp. pure maple syrup, 1/2 tsp. chopped rosemary (optional).

Makes one standard, 9 x 5-inch loaf.

1. Preheat & prep: Preheat oven to 350*. Butter a loaf pan, then line it with parchment paper in one direction (I do it crosswise.)

2. Make batter: In one large bowl, whisk together the flour, sea salt, and baking powder. Make a well. Add in the beer, honey, and maple syrup. Stir gently to combine until no streaks of flour remain. Pour half of the melted butter into the bottom of the loaf pan, then tilt it to make sure it covers the base completely. Spoon in all of the batter, then pour the remaining melted butter on top, brush it in, if you like.

3. Bake and finish: Bake for 50-55 minutes, or until lightly golden on top, and pulling away from the sides. Drizzle with honey and sprinkle over freshly chopped rosemary.

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