Honey Beer Bread

Fall, to me, screams for warm baked goods. and beer. So, beer bread is the perfect solution. This recipe affirms my belief that should be beer in bread (and bakers). So grab a bottle (or two or three) of your favorite beer and set aside about an hour for this quick, delicious and dense bread.

I've also decided that this would make phenomenal french toast (so if there's any bread left, you may see that recipe come up in the future).

Recipe adapted from Cookie Monster Cooking

Ingredients:
3 c. all-purpose flour*
1 Tbsp. granulated sugar
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. honey
1 12-oz bottle of your favorite beer**
4 Tbsp. unsalted butter

*the original recipe called for 2 c. all-purpose flour and 1 c. bread flour. I substituted with 3 c. all-purpose King Arthur flour, which has a higher gluten content than most white flour.
**I used Yuengling, which is a close to second to my all-time favorite - the Dortmunder Gold from Great Lakes Brewing Company

Directions:

1. Preheat oven to 350 degrees. Grease a 9x5" loaf pan with cooking spray. Melt butter and set aside to cool slightly
2. In a large bowl, whisk together dry ingredients. Add honey and beer and mix until just combined. Pour the batter into the loaf pan and top with the melted butter.
3. Place the loaf pan on a baking sheet to catch butter that may drip and cook for 50 minutes.