Recipe Number: 17
Date Attempted: 3/27/16
- Link: http://ohsweetday.com/2011/11/honey-beer-bread-2.html
- Review: If you like beer you’ll like beer bread. Duh. I don’t like beer, but I didn’t hate this bread. I served it with the cauliflower potato soup to some friends who do like beer and they loved the bread. I’m almost interested in trying to make it with other kinds of beer and seeing how it turns out. For this one I made it with blue moon beer (it’s what what in my fridge, why? I honestly don’t know) and it turned out good. I brought in the rest of the loaf to work and it was gone before 10 am. Also, I cut out all of the white sugar and just used more honey. I liked that and it helped the honey flavor really come through.
Remi’s Recipe (modified from ohsweetday)
Ingredients (one loaf):
- 3 cups all-purpose flour (I’d reconmend using 1/2 unbleached all purpose and 1/2 whole wheat if you’re going for it to be a little healthier)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons honey
- zest of 1 lemon (if it pairs well with the beer)
- 1 bottle beer (I used blue moon, but pick any beer you like the taste of)
- 1/4 cup unsalted butter, melted
Preheat oven to 350F. Grease a loaf pan. Line the bottom of the pan with parchment paper. Set aside.
In a medium bowl, whisk together the flour, sugar, lemon zest, 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 the melted butter into the loaf pan. 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.