Hoppin’ Beer Bread

Ahh vacation is the best time to have a change from daily life and routine, but it means that today’s post is a bit late. Craft beer making is popular around here and can sometimes boarder on obsession. I don’t currently do any brewing, but there are many local breweries all over the Northeast with unique creations. Beer is great not just for drinking but for cooking and baking as well. The alcohol unlocks flavors that are otherwise hidden and add their own special tastes.

Beer bread is bread made with beer as part of the wet ingredients. Though beer bread can be made with yeast (sometimes yeast from the beer itself), this recipe is a modification of a simple quick bread which uses baking powder as the leavening agent. Quick bread is extraordinarily simple, does not dry out easily, and is resistant to over-baking. Adding butter to the bottom and top of the bread creates a thick lovely buttery crust. Because it is a quick bread, it can be somewhat delicate compared to the stretchy and spongy breads made with yeast. This bread is best enjoyed toasted and slathered with butter or grilled in a sandwich.

Beer Bread |

Beer Bread |

Beer Bread |


Beer Bread

Original recipe from Gimme Some Oven

Makes 1 9×5″ loaf

  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 cup honey
  • 1 12oz bottle beer
  • 4 tbsp butter

Pre-heat the oven to 350°F. In a large mixing bowl, sift together the flour, baking powder, and salt. Mix to combine. Heat the honey for 15 seconds in the microwave so that it becomes more viscous. Pour 1/3 of the beer and 1/3 of the honey into the dry ingredients. Stir until combined. Continue alternating adding the beer and honey and stirring until all the wet ingredients have been added. Melt the butter in a microwave or over the stove top. Add half the butter to a 9x5x3″ bread pan. Coat the bottom and sides of the bread pan thoroughly with the butter. Add the bread batter and spread out evenly in the pan. Drizzle the remaining butter over the top of the batter and brush to coat evenly. Transfer the bread pan to the oven and bake for 45-50 minutes. Remove the bread and let cool in its pan for 15 minutes. Flip the pan to remove the bread and let the bread cool upright completely on a wire rack. Serve at room temperature or sliced and toasted.


Bonus Sketchie! USK Boston


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