If sourdough bread was the Bread of 2020, Beer Bread was the Bread of the Early 00s. There was a popular direct sale company that marketed beer bread mix and I was invited to about a dozen parties during those years where someone was selling beer bread mix. It was good stuffy, truly. Years later, I found this recipe though and honestly, it’s just as tasty (if not better) and it’s as easy to make as the mix. I didn’t run any numbers but I’m guessing it’s cheaper too.
The original site where I found this recipe doesn’t exist any more. I apologize that I can’t give credit to whomever put it on the web for me to find.
There are no real tricks to this one. It’s easy to make! We generally don’t keep beer in the house so I’ve been known to run into a gas station for a single when I want to make it. For this loaf, I snagged a bottle from my husband’s golf trip loot.
This bread is delicious with jelly or jam on top or a savory spread like Olive Nut Spread.
Honey Beer Bread
3 cups All-purpose Flour
2 Tablespoons Sugar
1 Tablespoon Baking Powder
1 teaspoon Salt
2 Tablespoons Honey
1 can Beer, 12 Ounce Can
¼ cups Unsalted Butter, melted
Preheat oven to 350F. Grease a 9″x5″x3″ loaf pan. Line the bottom of the pan with parchment paper. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir in).
Pour half of the melted butter into the loaf pan. This gives the bread a nice buttery crispy crust.
Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.
Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean
Let it cool then slice it up and enjoy!
Do you remember the Beer Bread era of the early 00s? Sound off in the comments!
From the heart and from the holler,
Minda
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