One of my favorite recipes in the past has been this easy honey beer bread. I love that I can get bread so easily and without having to actually deal with yeast. The past few times when I made this bread, one of the problems I encountered was that I had to bake the bread a lot longer than the recipe called for and sometimes there would still be a tiny section that was left uncooked. Several of my readers had a similar problem.
I wanted to revisit the recipe and tinker with it, but didn’t get a chance to until now. It’s been so long since I’ve made it, that I decided to make the recipe as written and then figure out how to tinker with it after. Before I made the bread, I searched the internet for other similar recipes, but I kept finding the same recipe.
So the funny thing is, I followed the recipe, and this time it came out fine! No extra baking time needed, no dough left uncooked. There was only two things I did differently, and not with the intent of tinkering with the recipe.
First, I skipped the last step of adding melted butter. I don’t recommend this. The reason I did this is that every time I made this bread, a lot of the butter just ends up sitting at the bottom of the bread. So I decided to take this step out. But it made a difference. The bread tasted good, but something was missing. I think it was the butter poured over the top that was missing.
The second change I made was the mixing time of the dough. I had previously read that the dough shouldn’t be overmixed. This time I barely mixed the dough. Barely, barely. After throwing the last ingredient in, I just gave it a few quick stirs just so all the ingredients came together. Then I stopped mixing. I think this may have been the reason for the better results. I’ve had other recipes with yeast where after mixing a bit too much, the dough wouldn’t bake properly.
I’m always amazed at how easy this recipe is to make. As someone who is still having problems with yeast recipes, I love being able to churn out regular bread with this foolproof recipe.
Honey Beer Bread
- 3 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp honey or agave nectar
- 1 (12-oz) bottle beer
- 4 tbsp (1/2 stick) unsalted butter melted
- Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
- 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 was easier to mix. I barely, barely mixed the dough. Just a few strokes to make sure all the ingredients had come together and all the dry ingredients were incooperated into beer.)
- Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.
- Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.