Honey Beer Bread
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
Ingredients
- 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
Topping
- 1 Egg lightly beaten
- 2 teaspoons Uncooked Oats optional
Instructions
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In the bowl of a mixer add the flour, sugar, salt, and yeast. Mix with a dough hook
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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
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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
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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
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Punch the dough and place on a floured surface, knead a few times and shape into a loaf, seam side down
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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)
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Preheat oven to 350 degrees F
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Score the top of the bread by making a few shallow horizontal lines on the surface using a knife
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Brush the egg on top and sprinkle the oats
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Bake for 40-45 minutes or until the top has browned
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Remove from the oven and unmold carefully into a cooling rack. Let it cool before cutting (if you can resist)
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Enjoy!
Recipe Notes
*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.