Get the Recipe: Honey Butter Beer Bread
No yeast is required for this easy and delicious honey butter beer bread. A great sidekick for soups, stews or chili.
Ingredients
Honey Butter:
- 1/4 cup (67 g) salted butter
- 3 Tablespoons honey
For the dough:
- 3 cups (375 g) all-purpose flour, spooned and levelled
- 1 Tablespoon baking powder
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon ground pepper
- 12 oz (355 ml) beer, *see Note 1 below
- 4 Tablespoons honey butter, from above
For topping before baking:
- 2 Tablespoons honey butter
Instructions
- Preheat the oven to 375F (non-convection/not fan-assisted). Have ready a 4x10-inch or 8 1/2 x 4 1/2-inch metal loaf pan. (For glass loaf pans, reduce the oven temperature to 350F.)
- Make the honey butter by melting together the honey and butter in the microwave or a small saucepan, just until the butter melts.
- Spoon 2 Tablespoons of the honey butter mixture into the loaf pan and use a pastry brush to brush the bottom and sides of the pan. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt and pepper. Pour in about 1/2 of the beer, together with 4 Tablespoons of the honey butter mixture. Use a wooden spoon to stir together. Begin adding more of the beer, a bit at a time, stirring as you add, until the dough is just moistened and there is no dry flour visible. You may not need quite all of the beer.
- Spoon the dough into the prepared loaf pan and spread to fill the pan, slightly mounding in the centre.
- Drizzle the remaining 2 Tablespoons of honey butter over the top of the loaf.
- Tip! If you have a bench scraper, spray the bench scraper with cooking spray (or brush with melted butter) then insert it into the centre of the loaf lengthwise, pressing it into the loaf about 3/4-1 inch. This will create a controlled crack in the loaf as it bakes and makes for a prettier loaf.
- Place the loaf pan on top of a baking sheet (to catch in butter bubble-overs if necessary).
- Place into the oven on top of the baking sheet and bake until a toothpick inserted in centre of the loaf comes out clean, 45-50 minutes for a 4x10 loaf pan or 50-60 minutes for an 8 1/2 x 4 1/2-inch loaf pan. Remove from the oven and cool in the pan for 5-10 minutes. Run a knife around the outside of the loaf and remove it to a wire rack to cool.
- Serve warm with butter. Store in an airtight container for up to 2 days or freeze for up to 3 months.
Notes
Note 1: You can use any beer but I find a lighter lager, ale or pilsner beer works nicely. I used Coor's Light here, as it was what was in the fridge.
If you'd like you could sprinkle a little finishing salt (such as Maldon's) on top of the loaf when it comes out of the oven.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll find substitution suggestions as well as step-by-step photos that you might find helpful.
Serving: 1 serving, Calories: 177 kcal, Carbohydrates: 30 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 1 g, Trans Fat: 0.2 g, Cholesterol: 10 mg, Sodium: 324 mg, Potassium: 147 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 119 IU, Vitamin C: 0.03 mg, Calcium: 51 mg, Iron: 2 mg
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