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