Preheat oven to 375 degrees, and lightly grease a 9x5" loaf pan with Harvest Butter Olive Oil. In a medium bowl, combine dry ingredients and mix well. Add beer and 2 1/4 Tbs Harvest Blood Orange Olive Oil, and stir until well combined and mostly smooth. Transfer batter to loaf pan, smoothing the top, and drizzle the remaining Blood Orange Oil over the top.
Bake for 40-55 minutes, or until the top crust is browned and a toothpick inserted into the middle comes out clean. Remove loaf from oven and allow to rest 5 minutes in the pan; then, turn out onto a rack to cool. Allow to cool completely before slicing. Store in an airtight container at room temperature.
* Conventional beer bread wisdom says to use the blandest beer possible, and you certainly can do that if you like; test batches made with Pabst Blue Ribbon were lovely with Garlic and Rosemary Oils in place of Blood Orange. (The last was selected here to play off the orange peel and coriander typical of Belgian whites.) Whatever beer you use, just make sure it's cheap! Save the good stuff for drinking.
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