There's an imperceptible shift towards the end of August when the air starts to change. The humidity lessens slightly, the grass and leaves start to smell baked and the lull of summer turns to fall buzz. It just happened. I'm headed to Richmond for Best Friends Day like I do every year. Once I get back Labor Day is upon us - the unofficial end to the summer season.
For this recipe, I paired summer and fall together. A loaf of beer bread accompanied with some honey butter and a dash of cinnamon. Pair it with lemonade and there's still has a summery edge, pair it with apple cider and get your flannel on.
Beer Bread (courtesy of Ms. Rachel Wilkerson)
- 3 cups of flour (I used half all-purpose, half whole wheat)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1-1/2 cups of beer (I had Beck's on hand)
- Preheat over to 375 degrees F.
- In a large mixing bowl, combine all the dry ingredients.
- Pour in the beer and mix everything together until a sticky dough forms.
- Place the dough into a greased bread pan and even out.
- Bake for 40 minutes.
- Cool it in the pan for 10 minutes, remove and cool for 10 minutes more.
While the bread is cooling, whip up some honey butter!
- 1/4 cup of butter + two tablespoons
- 2 tablespoons of honey
- 1 teaspoon of cinnamon (optional)
- In a small bowl, mix the honey, butter and cinnamon until smooth.
- Cover and store in the fridge.
Once the bread is done and cooled, slice and slather.