2025 National Festival of Breads Finalist

Michele Kusma

Ohio

INGREDIENTS

3 cups Hudson Cream Self-Rising Flour

2 teaspoons finely chopped fresh rosemary

4 ounces plain goat cheese crumbles

1 cup chopped pitted dates, ¼ - ½-inch size pieces

12 ounces beer, room temperature

¼ cup hot honey*

Small fresh rosemary sprigs, optional, for decoration

Topping

2 tablespoons salted butter

2 tablespoons hot honey*

*Mike’s Hot Honey infused with chilies

DIRECTIONS

Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan. 

In a large bowl, stir together the flour, chopped rosemary, goat cheese and chopped dates until well mixed. Add the beer and ¼ cup honey; stir just until evenly combined.

Pour batter into pan, spreading evenly. If desired, lightly press a few small fresh rosemary sprigs onto top of loaf for decoration.

Bake until top is golden brown and internal temperature is 200°F, 55 - 60 minutes. Towards the end of baking, prepare the topping; melt butter in a small bowl and stir in the honey.

 When bread is done, remove from oven and carefully pour butter and honey mixture over top of bread. Using a pastry brush, gently brush mixture all over top of bread, letting excess drip over edges of loaf. Return bread to oven for an additional 5 minutes before removing to cooling rack. Let cool 10 - 15 minutes before removing bread from pan. For more sweetness and heat, drizzle the slices of bread with additional honey.

Yield: 1 loaf, 16 slices.