Go Back Email Link
–+ servings
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
Print

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
Course Breads
Prep Time 3 hours 10 minutes
Cook Time 45 minutes
Total Time 3 hours 55 minutes
Servings 1 Loaf
Calories 2509kcal
Author Tiffany Bendayan

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
US Customary - Metric

Instructions

  • 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!

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. 

Nutrition

Serving: 1loaf | Calories: 2509kcal | Carbohydrates: 453g | Protein: 77g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 223mg | Sodium: 7277mg | Potassium: 868mg | Fiber: 19g | Sugar: 77g | Vitamin A: 935IU | Calcium: 100mg | Iron: 6.1mg