While I’m sure you can use whatever beer you have hanging around, I used a good honey-wheat variety and it worked nicely. I probably wouldn’t use a dark or stout beer because I’m betting it would be too much. If any of you out there try this with a darker beer let me know how it turned out!
My favorite way to serve this is slightly warm with a pat of butter and a drizzle of honey – it has a very dense, crumbly texture so it’s a bit like eating a warm biscuit. I can promise you that it will make your tummy very, very happy. My six-year-old proclaimed that this was the “best bread, EVER,” but then again, I’m pretty sure she was trying to butter me up for something. She’s way too young to manipulate like that…
The great thing about this recipe is that (besides the beer, for some) it’s made with pantry staples. To get a nice, tall loaf, make sure you use the 9x5x3 loaf pan. And to keep it fresh for the next day, wrap it tightly in plastic wrap – but this is definitely best eaten in the first day or so.
Hope you all enjoy this one!
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Honey Beer Bread
Yield: One loaf, approx 12 servings
Prep Time: 10 minutes ♦ Bake Time: 50-60 minutes
- 3 cups all-purpose flour
- 2 Tablespoons sugar
- 1 Tablespoons baking powder
- 1 teaspoon salt
- 2 Tablespoons honey
- 1 bottle (12 ounces) beer (I used honey-wheat beer)
- 4 Tablespoons unsalted butter, melted (I used a full stick)
Preheat the oven to 350 degrees F. Grease a 9x5x3 loaf pan and set aside.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt.) Add the beer and honey and stir until just combined. The batter will be thick.
Melt the butter, and pour half of it on the bottom of the loaf pan. Spoon the batter into the pan, and smooth slightly on top. Pour the remaining butter evenly over the top of the batter.
Bake for 50-60 minutes or until the top is golden brown and a cake tester comes out clean. If the top is browning too quickly, you can lay a sheet of foil over the top to slow it down. Right when it comes out of the oven, drizzle some honey over the top, and cool slightly on a wire rack.
Serve warm, and enjoy!
Recipe source: Gimme Some Oven