This soft and delicate Honey Beer Bread recipe has a wonderful taste and aroma. Perfect when served warmed with butter or as toast in the morning
Soft Honey Beer Bread
Looking for a flavorful homemade bread that can be eaten with dinner, toasted in the morning, and used for sandwiches? If the answer is yes, then this amazing honey beer bread is for you.
It’s sweet, savory, and has a soft crumb that makes it ideal for slicing. Choose the right thickness for the job.
Personally, I like to slice them really thick, spread butter on top and watch how the butter melts into the bread. Heaven!
Don’t worry about using alcohol in this recipe. It evaporates during the baking process leaving just the taste, aroma, and none of the ingredients that will give you a hangover. 😉 And yes, is safe for kids.
In this house, we’re not beer drinkers but since I had a few bottles left from my Apple Butter Brisket I decided to use them in a unique and original way. That’s how this honey beer bread recipe was born.
The first try didn’t work that well. The bread broke on both sides during baking, leaving an ugly loaf that left me perplexed as to why that happened.
Here’s a picture of what it looked like:
I adjusted a few ingredient quantities and prolonged the proofing times for the second try.
As you can see, it worked!
So keep that in mind if this happens to you.
I hope you can try this delicious Honey Beer Bread at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
This soft and delicate Honey Beer Bread recipe has a wonderful taste and aroma. Perfect when served warmed with butter or as toast in the morning
- 4 cups Bread Flour* more may be needed
- 1 tablespoon Salt
- 2 tablespoons Sugar
- 3 tablespoons Honey
- 2 1/4 teaspoons Instant Yeast (1 packet)
- 1 cup Beer** room temperature
- 3 tablespoons Water room temperature
- 2 tablespoons Butter melted
- 1 Egg lightly beaten
- 2 teaspoons Uncooked Oats optional
-
In the bowl of a mixer add the flour, sugar, salt, and yeast. Mix with a dough hook
-
Pour the beer, water, honey, and butter. Keep mixing with the dough hook for a few minutes. If mixture seems very watery, add 2-3 more tablespoons of flour
-
The dough is mixed well when it cleans the bottom and sides of the mixer. It takes about 4-6 minutes using a standing mixer or 15 minutes when done by hand. Keep in mind that this dough is very sticky
-
Spray a clean bowl with nonstick spray, insert the ball of dough and sprinkle some flour on top. Cover with plastic and a clean kitchen towel and allow to proof in a dark warm area for 2 hours
-
Punch the dough and place on a floured surface, knead a few times and shape into a loaf, seam side down
-
Grease a loaf pan and place the dough inside. Cover with plastic and a clean kitchen towel and allow to proof for 45 minutes (you can leave it a bit longer if desired)
-
Preheat oven to 350 degrees F
-
Score the top of the bread by making a few shallow horizontal lines on the surface using a knife
-
Brush the egg on top and sprinkle the oats
-
Bake for 40-45 minutes or until the top has browned
-
Remove from the oven and unmold carefully into a cooling rack. Let it cool before cutting (if you can resist)
-
Enjoy!
*You can substitute for All-Purpose Flour
*I recommend Pale Ales and Lagers. Avoid Stout since they can get very bitter
I like to proof my bread in the oven set to 100 degrees F.
You may also like:
Cheesecake Factory Copycat Brown Bread
Leave a Reply