Monday, December 29, 2014

Honey Beer Bread

If you asked me what my favorite thing to make is (and I've been asked this question a lot), the answer is probably bread.  It's just so satisfying.  Take the most simple ingredients and they turn into bread!  It's like magic.  Magic that smells good.  Magic that tastes good.  Magic that makes you feel like a genius.

This bread is even more satisfying than most because it is so easy.  There's no kneading or waiting for the dough to rise.  No punching down.  Basically nothing hard.
Beer bread is like a quick bread that gets airy and doughy like a yeast bread.  It's best straight out of the oven with a generous slathering of butter on top.

I made this with an India Pale Ale (IPA) which gave the bread a little bit of a bitter flavor that contrasted really well with the honey, but you can use whatever beer you have on hand.  I can't wait to try it with a lot of different types and flavors of beer.

3 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. honey
1 bottle beer (India Pale Ale preferably)
4 Tbsp. butter, melted

1.  In a large bowl, mix flour, sugar, baking powder and salt.

2.  Stir in beer and honey with a wooden spoon.

3.  Coat the bottom of a loaf pan with half of the butter.  Spoon in the batter then brush the top of the loaf with the remaining melted butter.

4.  Bake at 350˚ for 50-60 minutes.


  1. hi! i love this bread and have made it twice so far with white flour and an IPA (as per your fantastic recipe!). i've been wondering if this same general recipe may work with whole wheat flour and a very rich stout or porter. i will give it a go soon and let you know what i discover, but in the meantime, if you have any words of wisdom or experience regarding wheat-and-dark beer bread experimentation, please let me (us) know. thanks! - stacy

    1. Hi Stacy! I'm so glad you like the recipe - it's one of our favorites too :) I haven't experimented with different flours, but I have tried it with a darker beer and it's just as delicious. You may want to decrease the flour content slightly if you're using whole wheat flour to get the right consistency or maybe try using half AP flour and half whole wheat at first. Sorry, I don't have a tried-and-true conversion, but I'd be really interested to hear what you come up with!


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