If you have ever tried making bread at home the endeavor is a bit time consuming but oh so rewarding. There are few things in life that are better than pulling out a freshly baked bread loaf out of the oven.
Pulling out the bread, cutting through the crust, and slathering some butter while the bread is still warm is a beautiful thing.
Many types of bread that are leavened with yeast do have a rather lengthy process to make them unless you have a bread machine that does all the work for you.
That is why I am a personal fan of quick breads. These types of breads as the name implies are breads that are put together quickly and are leavened with things other than yeast or eggs. You probably make these all of the time and they include; scones, muffins, pumpkin bread, zucchini bread, biscuits, cornbread, and let’s not forget honey beer bread just to name a few.
All of these breads take minimal effort and are practically error proof.
Out of all of these breads we are currently hooked on honey butter bread. This bread goes great with stews and soups and it’s leavened with beer! You can use pretty much any beer you like so the recipe will change every time you try a new beer. If you have never made this type of bread before, I would recommend staying away from using an IPA to make the bread.
If you have never made this type of bread before, I would recommend staying away from using an IPA to make the bread. Try something lighter such as pilsner, wheat beer, or an amber ale and then play around with using an IPA or a stout because the flavor of the beer does affect the flavor of the bread.
Ingredients
- 2 cups all-purpose flour
- 1 cup bread flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 (12-ounce) bottle beer
- 3 tablespoons honey
- 4 tablespoons unsalted butter, melted and cooled slightly
Instructions
1. Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan; set aside.
2. In a large bowl, whisk together both flours, the sugar, baking powder and salt. Add the beer and honey and stir with a rubber spatula until thoroughly combined.
3. Spread the batter evenly in the prepared loaf pan and drizzle the melted butter evenly over the top of the batter. Bake until the loaf is golden brown and a thin knife inserted into the center comes out clean, about 50 to 60 minutes. Allow to cool to room temperature before slicing. Leftovers should be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.
Recipe source: Brown Eyed Baker
Photo source: The Fresh Fridge
