Make This: Honey Beer Bread

My family consumes a lot of Irish soda bread around this time of year, but we also love beer bread. It’s really easy to make (no repeat of the zucchini bread near debacle!), and tastes good no matter what time of year. Why? Because you can use any darn can of beer that you want.

I’ve made it with blueberry wit, which is a light, fruity beer perfect for the summer and therefore perfect for summer beer bread. I’ve made it with porters, darker beers that make it a great winter bread. And, of course, it can be made with anything in between. You’ve only got a can of Bud Light in your fridge? That’s fine, throw it in. It’s going to taste good anyway.

This weekend we hosted a St. Patrick’s Day breakfast to fill our stomachs before we indulged in a few pints of Guinness. I decided to shake things up a little bit and make honey beer bread. I grabbed this recipe from lululu at home and made it on Saturday night so it was ready to go the next morning. My apartment smelled heavenly.

Ingredients (makes one loaf):

3 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
2 tablespoons honey
1 can beer
1/4 cup unsalted butter, melted

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I chose Ithaca’s Cascazilla, a red ale. Many Irish beers are red ales, although this one wasn’t specifically Irish.

Directions:

Preheat oven to 350F. Grease a 9″x5″x3″ loaf pan. Line the bottom of the pan with parchment paper. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed.  (Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir in)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

Finished product, ready for slicing and devouring.

Finished product, ready for slicing and devouring.

Easy, right? Make it. It’s delicious. The beer taste is subtle but definitely present. It’s dense, though, so cut thin slices. We topped ours with some Irish butter (you know, because it was St. Patrick’s Day).

Some other quick snaps from the weekend:

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The beau and I went to the parade, where it was snowing lightly.

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The “light snow” quickly turned into a snowy/rainy/nasty mix, but we toughed it out to cheer on the parade marchers that had no choice but to tough it out.

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Grabbed from my roommate’s Instagram, happy faces ready for breakfast on Sunday.

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No St. Patrick’s Day is complete without a pint (or a 20oz glass, in this case) of Guinness. And a cup of Irish coffee.

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