Honey-Rosemary Beer Bread

• 3 cups whole-wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 (12-ounce) bottle of beer (lager)
• 1 teaspoon fresh rosemary, minced
• 3 tablespoons honey
• 4 tablespoons butter, divided

1. Preheat the oven to 350 degrees.
2. Grease a 9-by-5 loaf pan with 1 tablespoon of butter.
3. Sift the flour, baking powder and salt into a large bowl.
4. Mix the beer, rosemary and honey into the dry ingredients.
5. Melt the remaining 3 tablespoons of butter.
6. Whisk the butter into the mixture.
7. Pour the batter into the prepared loaf pan.
8. Gently tap the pan on the counter to even out the mixture and remove any air bubbles.
9. Place in the oven and bake for 50 minutes.
10. Remove from the oven and let cool for 10 minutes.
11. Slice and serve with butter and salt.

wholewheat flour, baking powder, salt, fresh rosemary, honey, butter

Taken from cooking.nytimes.com/recipes/1015295 (may not work)