Honey Beer Bread
If you know me at all you know I’m continually looking for a way to blend honey into my recipes. It’s a cinch to drench a biscuit with honey, stir a spoonful into my tea, pour it over my yogurt or simply dip a finger into the jar and lick! The latter being a mission I undertake almost daily. Here is a tasty way I’ve found to get my daily dose of honey, Honey Beer Bread.
I added a photo of the most recently baked loaf to my last post, “In My Kitchen”. My man Dan asked me to make creole red beans and sausage over the weekend. We were trying to pretend our weather was cold and wintry, even though the temps were nearing 80*. No problem we just cranked the air conditioner down to a near chill and enjoyed steamy bowls of beans and rice with this chunky bread for dunking.
It takes just minutes to mix the ingredients and since you need one beer for the recipe, you can sip on a second cold beer while you wait for it to bake. I mean why buy just one beer when you can grab an entire 6 pack! This bread is soft, moist and slightly sweet on the inside with a nice crunchy outside. I think it’s the melted butter you pour over the dough before popping it into the oven that gives a nice brown, crunchy top. Can you say, “Yum!”.
Enjoy!
Honey Beer Bread
Ingredients:
- 3 cups all-purpose flour
- 2 Tbsp. brown sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 Tbsp. honey
- 1 bottle (12 ounces) beer (I used Fat Tire)
- 4 Tbsp. (half stick) butter, melted
Preheat the oven to 350 degrees F. Grease a 9x 5x 3-inch loaf pan. Place a piece of parchment paper into the bottom of the pan. I like using my stone loaf pan for this.
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 recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)
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. (Use a pastry brush to spread it around)
Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.
That looks delicious
Thank you – it is! So easy to make too.
I love the golden color of it. Looks wonderful.
Thanks – it’s bad pouring melted butter over the bread but it’s so good I don’t care – no extra butter needed. I think the golden color is from the butter – so see its not all that bad!
Linda,
This isn’t on my diet. There is level of want in seeing this picture that has no words. I sincerly hope you or Dan have a single slice, think of me, then let me know in detail what I’m missing, we may need to go over this more than once so don’t miss any details.
Ok
Ray
FIrst bite – warm and crunchy, second and third…moist, slightly sweet and oh so delicious. I’ll be baking another loaf as this one has only two slices left. BTW it also makes a fantastic grilled cheese – cheese is on your diet. Are you dieting in Pensacola? I don’t think you should!
I love honey too.. it’s so good for you! And the flavor in this bread must have been wonderful!
Honey is amazing stuff! Good for digestion, burns and scrapes, allergies, the list goes on and on! It also makes baked good more moist than sugar does and helps preserve them a little longer. This loaf of bread with it’s slightly sweet taste is long gone! time to get baking again.
The butter topping makes it sound great…I love a nice crunch on the crust.
It is gone…time for me to get baking again. The butter poured on the bottom of the pan and all over the top is really just sinful – but delicious.
Sometimes sinful is wonderful when food is involved.
It’s always nice to have a recipe (or two, or three, or five!) for a quick bread, and this one is scrumptious!
I love honey too, although my love is more or less divided now with agave nectar, which I find pretty nice to cook with too. I go back and forth, back and forth…
I guess I should try agave but with all that honey staring me in the face I just seem to go for it. Until I became a beekeeper I used honey sparingly in baking and cooking now I use it all the time! This bread is very quick to make and it’ll be gone before you can blink!