Author Notes
Pages ripped from magazines, smudged index cards, sheets of paper with notes scribbled in the margins. I once thought I was the family originator of such a hodge-podge recipe collection. As it turns out, the little wooden boxes bursting to the seams are something of a legacy.
If “family” is about growing from your roots and improving on your history, this recipe is a family recipe. There’s the original and there’s my version. Craft beer and first rate spices are my addition to the tattered recipe from my grandma’s little wooden box. I think she would be pleased with my tweaks, but even more pleased that I'm cooking family recipes. —Stephanie
Test Kitchen Notes
Totally fine as is. Like most baking with beer I find the hops leaves a bit of weird bitter taste. I used a beer that was not very hoppy at all, but still has a bit of an aftertaste. The one she mentions is cool since it has herbs in it. But my recommendation would definitely the least hoppy beer you can find. You could play with the herbs how ever you wanted (za'tar might be fun). —Stephanie Bourgeois
Ingredients
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3 cups
self-rising flour
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1 tablespoon
Herbes de Provence
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4 tablespoons
honey
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12 ounces
saison style beer (I like Epic Brewing's Utah Sage Saison)
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1
egg, beaten
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Flaked sea salt
Directions
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Preheat oven to 350°F.
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In medium bowl, mix flour and herbs. Add honey and gently stir in beer.
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Pour mixture into greased loaf pan and brush with egg. Sprinkle salt over top
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Bake at 350°F for 45 minutes.
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Let cool slightly before cutting. Serve warm with a generous smear of butter.
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