Peach Ale Breakfast Loaf with Honey Butter
1 12 oz peach ale (a peach saison or other peach flavored ale)
2½ cups flour
2 tsp baking powder
1 tsp salt
½ tsp cinnamon
¾ cup dark brown sugar
¼ cup olive oil
4 medium sized peaches, ripe but still firm, peeled and diced
1 stick unsalted butter at room temperature.
¼ cup honey
Line a standard bread loaf pan with parchment paper, lightly brush it with cooking oil. Preheat oven to 350°F.
In a large mixing bowl combine the flour, baking powder, salt and cinnamon. Mix well.
In a small bowl beat the eggs and add just over 1 cup of the peach ale while continuing to stir. Note: if your peaches were smaller or firmer, add all of the ale.
Add the peach ale egg mixture to the dry ingredients and whisk until well incorporated.
Add the olive oil and continue whisking until homogeneous. (It is better to whisk by hand to avoid over mixing the batter).
Gently fold in the diced peaches into the batter and transfer to the lined, greased bread loaf pan.
Bake for 50 min.
In the meantime make the honey butter. Combine the butter and honey and whisk until homogeneous.
Take the loaf out of the oven and let cool down for about 5 minutes. Take it out of the pan by holding the edges of the parchment paper and allow it to cool down for another 10 minutes before you gently peel away the paper and slice.
Apply honey butter generously and be sure to have an enormous cup of coffee at the ready.
Moist, fragrant and delicious peach ale breakfast loaf made even better by the generous addition of homemade honey butter. With fresh peaches too:) Best eaten while still warm.
Monday, September 4, 2017 - 5:31pm