I’ve been wanting to make a beer bread for quite some time now and I finally got around to it a couple weeks ago. I had picked up a local honey pale ale at the grocery store and thought that would be the perfect beer to use.
Honey beer in a honey beer bread? Why not!
I saw a similar recipe on the IG account of the brewer and gave it a go with a couple tweaks. I also know that there are a ton of beer bread recipes out there – so this isn’t a particularly new or original idea or recipe.
I absolutely love the addition of honey in this recipe, I think it makes the bread so delicious and adds just a hint of sweetness.
This is also a super dense bread, which I love, and holds together nicely.
Start by preheating your oven to 375° F and spraying a loaf pan generously with non-stick cooking spray.
In the bowl of a stand mixer, or using electric beaters, add all ingredients except the sliced butter and mix thoroughly to combine. The batter will be thick and sticky.
Scoop into the prepared loaf pan and evenly place the sliced butter over the top.
Bake at 375° F for 45-55 minutes until the top is golden brown and a toothpick inserted in the center comes out mostly clean with just a few crumbs.
Let cool in the pan for about 5 minutes, just to touch. Then turn out eh loaf onto a cooling rack to cool completely.
I would also highly advise to slice and enjoy a piece while it’s still warm. Drizzle a little more honey on it or slather some butter. Or just enjoy it plain like I do.
Honey Butter Beer Bread
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/4 cup honey
- 1 (12 oz) beer any lager or light beer that you love
- 6 Tbsp unsalted butter sliced into 4 pieces
- Preheat the oven to 375° F and spray loaf pan with nonstick cooking spray.
- In the bowl of a stand mixer, or just using a regular bowl and wooden spoon, add all ingredients except butter and mix until combined. Batter will be thick and sticky.
- Scoop the batter into prepared baking pan. Placed sliced butter on top of batter.
- Bake at 375° F for 45-55 minutes or until top is golden brown and toothpick inserted in center comes out almost clean with just a few crumbs.
- Let cool for about 5 minutes before turning out onto cooling rack. Slice and serve.