Honey Beer Bread
Sometimes you take inspiration from the various ingredients that are languishing in your pantry / fridge / freezer. For me I feel like I am constantly doing just that! Everytime I'm in in the pantry I'm doing a quick scan for anything that's getting low and anything that seems to have been sitting there a little too long with no plans for use in the immediate future. Beer happens to be one of those things! We have accumulated a random small assortment of beer from various get togethers and events over the past year or two and my sister and I don't drink it... so I was thinking what else could I do with it? And of course beer bread quickly came to mind!
This bread is wonderfully chewy, with a lightly sweet taste, and rich with butter. It made a wonderful breakfast bread, toasted with a little butter and jam, or alongside a fried egg. It's great for serving alongside things like stew and chili as well - it holds up for sopping up tasty juices and sauces. We enjoyed this loaf quite a bit - it didn't last long at my house at all!
Honey Beer Bread
3 cups all-purpose flour
1 TBS baking powder
1 tsp salt
1/4 cup honey
1 bottle (12-oz) beer
1/4 cup butter, melted
- Preheat the oven to 350 degrees.
- Combine dry ingredients in a medium bowl: flour, baking powder, and salt. Whisk to combine.
- Warm the 1/4 cup honey about 10-15 seconds in the microwave to make it easier to incorporate.
- Add beer and warmed honey to the dry ingredients and whisk JUST until combined (do not over mix).
- Pour half of the melted butter into a loaf pan, tilt pan to spread butter.
- Scrape the beer bread batter into the buttered pan, and spread remaining melted butter over the top of the batter.
- Bake in the preheated oven 40-50 minutes, until cooked all the way through and golden on top. Use a skewer / toothpick to check the center to ensure it has fully cooked through.
- Cool in the loaf pan for about 10-15 minutes before turning out onto a cooling rack.
- Best served warm with butter!
Recipe from Gimme Some Oven