Honey Beer Bread

I love this bread, I love this bread.  I cannot emphasize how much I love this bread.  The fact that it is oh-so-easy to make is even better.  It took me less than five minutes to whip it all together and pop it in the oven.  I've made beer breads before.  There was the beer bread with cheese crust.  There was the cheese beer bread with herbs minus the herbs (I still want to make it with the herbs and maybe minus the cheese as soon as I remember to buy some herbs).  While I enjoyed both of the breads and marveled at the simplicity of putting it together (no kneading, no waiting for yeast to rise, no hand mixer), neither of them really wowed me.  I think this is because I don't really love savory breads and I don't usually like cheese in my breads.

Then I saw this honey beer bread on Gimme Some Oven and I knew I had to try it.  The bread is only slightly sweet, so it's not like a dessert, but it tastes wonderful.  And while I normally don't like bread the next day, this bread was just as enjoyable the day after served cold.  I was amazed with the texture of the bread, the subtle sweetness.  And you can't really taste the beer (I didn't taste it at all, but Boyfriend said he could kind of taste it but that it complemented the honey).  Boyfriend loves this bread too.  He said it was like the kinds of bread you would find served at a restaurant.  I agree.  We happily munched and finished off most of the loaf within one day.  But it's okay. Because it's so easy to make that I can make this again and again.

Some notes and observations: There recipe is pretty straight forward.  I recommend using a 7 x 3 bake pan rather than the 9 x 5.  I used 9 x 5 on previous recipes and found my bread looks less appealing because it was short and wide.  So this time I used a 7 x 3 and the bread came out beautifully.  Next time I make this, I'm going to play around with the butter.  The original recipe instructs you to pour half the butter in the pan, then put in the dough and then pour the rest of the butter on top.  Most of the butter does not seem to get absorbed by the bread.  When my bread finished, there was a thick oily butter layer at the bottom of my pan.  I think next time I might half the butter and only pour it on top.


Honey Beer Bread  (Adapted from gimme some oven)

Ingredients:

  • 3 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. honey or agave nectar
  • 1 bottle (12 ounces) beer
  • 4 Tbsp. (half stick) butter, melted (As I said in my observations, I would half this and only pour it on top of the batter)

Directions:

1. Preheat the oven to 350 degrees F. Grease a 7? x 3? inch loaf
pan.

2. In a medium bowl, whisk together the flour, sugar, baking powder and
salt.  Using a wooden spoon, stir the beer and honey into the dry
ingredients until just mixed.  (I put my honey in the microwave for a few seconds as was suggested by gimme some oven, so that it came out much easier.) Don't over mix!

3. Pour half the melted butter into the loaf pan. (Again, I would skip this step.) Then spoon the batter
into the pan, and pour the rest of the butter on top of the batter. 

4. Bake for 50 to 60 minutes, until top is golden brown and a
toothpick/knife inserted in the middle comes out clean. (I baked mine about 10 minutes longer, around 65 minutes because parts of it were done but certain parts were still doughy)

   

15 Responses to “Honey Beer Bread”

  1. Faye — March 18, 2010 at 9:49 am

    My younger cousin made honey beer bread over xmas and it was really good as well! Yours looks yummy too.
    What type of beer did you use? Any preference?

  2. Carol — March 18, 2010 at 3:26 pm

    Sounds delicious! I wonder how well this bread would hold up as French toast. I’ve been looking for a good bread recipe that’s easy to make French toast. This might be it.

  3. Kirbie — March 21, 2010 at 8:39 am

    If you dont like the taste of beer, I would recommend using a really light beer. If you enjoy beer, then I would recommend you choosing your favorite beer. The taste of the beer is pretty subtle either way so it doesn’t make that much of a difference. But in terms of quality of the bread, I dont think it makes a difference what beer you use.

  4. Kirbie — March 21, 2010 at 8:40 am

    Hi Carol! Ooh, french toast sounds delicious. I think this bread should be able to hold up, it’s pretty dense and sturdy. Let me know if you try using it as French toast!

  5. Faye — March 22, 2010 at 3:21 pm

    I just made this last night for some friends and it was awesome! I used Newcastle beer i think. It tastes like the one my cousin made for Xmas.
    Thanks for the recipe and the cooking tips.
    Oh – i used the butter and it absorbed really nicely on the top and bottom.
    I really liked the crunchiness of the crust. But the inside was a bit dough-y. Did i not cook it long enough? I was over 50 min.

  6. EmmaB — March 23, 2010 at 11:08 am

    mmmmm, sounds lovely and quick to make too which is a real bonus! I just need to tussle with my husband now so he lets me use one of “his” bottles of beer!!!

  7. Kirbie — March 24, 2010 at 10:49 am

    Hi Faye- Glad to hear you made the recipe. I love using Newcastle beer! I was having some problems with mine being doughy as well. I ended up baking mine for about ten minutes extra. I forgot to add that. So I think I was closer to around 65 minutes.

  8. sawyer — April 1, 2010 at 7:34 pm

    hey kirbie, i tried this recipe out today. i seemed to have the same problem, where although it passed the toothpick test, it was doughy, and i did it for around 80 min lol. could it have been because i didn’t mix it well enough? overall though i loved the taste and will be experimenting w/ different beers.
    on a unrelated note, how much difference is there between salted and unsalted butter?

  9. Kirbie — April 2, 2010 at 9:33 am

    Hi Sawyer- I’m glad you tried out the recipe. I really am not sure what is causing the doughiness. I’m going to play around with this recipe a little bit and see if I can solve the problem.
    As for salted and unsalted butter, I don’t think it makes much of a difference. I usually use unsalted, but I’m pretty sure I’ve used salted and had good results. If you use salted butter, I would recommend adjusting any salt called for in the recipe. Like halving the amount called for.

  10. Faye — April 2, 2010 at 1:57 pm

    I’m going to try this recipe this weekend again. I also will leave it in the oven longer – and see what happens! The crust was so awesome last time that i don’t want to mess around too much w/ the baking time. Wondering if I do have to mix it better? Oh well – excited to see what happens though! Thanks again!

  11. Kirbie — April 2, 2010 at 2:11 pm

    I’m going to play around with the baking powder/flour ratio. I’ll let you know if I come up with something more successful.

  12. Kirbie — April 2, 2010 at 2:11 pm

    This is strange. I could have sworn I replied to this comment. Anyway, sorry this is coming so late. I hope you had success getting a bottle of beer away from your husband!

  13. Pingback: Easier Than Falling Off a Log » Pumpkin Honey Beer Bread

  14. Michelle — February 9, 2011 at 11:09 am

    i just made this and it was fantastic!!! thanks for the recipe :)

    • Kirbie replied: — February 9th, 2011 @ 11:40 am

      So glad you enjoyed it!

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