Beer Bread

Bread and I are not friends.  Well, ok, bread and I are BEST FRIENDS when it comes to eating, but we are more like frenemies when it comes to baking.  During Snowmageddon 2010, we were stuck in the house for several days, but luckily had power.  I decided to make bread and it was a total disaster.  I wasted so much flour, butter, yeast and herbs trying to follow what appeared to be a very simple recipe.  Anything involving yeast turns me into a hopeless kitchen clutz.

This aversion makes quickbreads more my jam (get it? jam? bread? food nerd pun?), but also limits my bread repetoire to loaves of banana and zucchini bread.  While those are always delicious, I was hoping to make a more savory quickbread loaf, which is where this recipe comes in.  Simple, basic, always in the kitchen ingredients and no waiting and waiting and waiting for dough to maybe-kinda-hopefully rise.  The bread is slightly sweet from the honey, nutty from the beer, and has a lovely, buttery crust. It’s fool proof, and fabulous. 

Beer Bread

adapted from EzraPoundCake.com and GimmeSomeOven.com

  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons honey (can omit for a more savory loaf)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 bottle (12 ounces) beer
  • 1/4 cup (1/2 stick) unsalted butter, melted (use a whole stick if you are daring)

Preheat the oven to 350 degrees F. Grease a 9″ x 5″ x 3″ inch loaf pan.

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. 

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.  It will look buttery, which is obviously a good thing!

Place the loaf pan on a cooking sheet (in case any butter drips while baking) and bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.