Honey Beer Bread

It's finally getting warm in Rhode Island.

Yesterday I had a day that I needed badly. A day to myself.

John was off to a Red Sox game, the boys off doing what they do. Jesse was home but I barely heard a peep from him, it was a day mostly for me.

I dug in the dirt. I cooked and baked what I wanted, when I wanted too. I spent hours taking pictures and editing them. I took a magazine outside and hung out in the yard reading. It really was just what I needed.

The weather is cooperating too so things are looking downright springy around here....plants are starting to bloom, flower beds have been raked, all the stuff that was piled in the shed last year has now seen the light of day.

My hydrangeas are are budding, my hostas are peeking their noses out of the ground, I'm looking through seed catalogs, I'm designing new beds in my head, I'm anticipating all those cookouts and get togethers with family and friends.

 Spring really is here.

I couldn't be happier.

I love working in the yard.

I love planting and growing my own food.

I love getting my hands dirty and I still love to bake bread.

I know it's not really the bread making season, but our bread eating doesn't stop in the spring, or summer, or any season for that matter.

This is a recipe you can throw together in literally 5 minutes.

You can eat with a delicious soup, you can eat it toasted for breakfast, you can eat is as a snack.

 My friend Tati was over Sunday morning and she ate it with butter and jam.

 It has a touch of sweetness to it. Kinda like my day yesterday.

 

 Honey Beer Bread Recipe
Adapted from Ezra Pound Cake
3 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. honey or agave nectar
1 bottle (12 ounces) beer
4 Tbsp. (half stick) butter, melted (**You can double this if you’d like**)

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.