Honey Beer Bread
After living in Switzerland for while, you come realize these people eat bread with every meal. It could be a butter zopf on Sunday morning, a rustic and crusty bread from St. Gallen, or a butter weggli the kiddos munch on. And it wouldn't be Swiss like if they weren't delicious, but they're all kind of the same.
We have come to be the same way, but my bread needs are far different. I love biscuits, cornbread, sweet breads, whole grains, whatever. This beer bread has jumped right to the top of the list as one of my favorites. It was quick to whip up and the smell as it was cooling down was absolutely heavenly. I couldn't wait to try it, so I didn't. I cut the end off and sampled it. And then I sliced another piece off. I had to use restraint to not eat more before dinner. Crunchy on the outside, and fluffy and chewy on the inside, oh boy. I hope you enjoy this as much as we did. The kids kept asking for more!
Honey Beer Bread
Yields one loaf
- 3 cups (375 g) all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- 1 teaspoon salt
- 2 Tablespoons honey
- 1 can beer
- 1/4 cup (56 g) unsalted butter, melted
Preheat oven to 350 degrees F. 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.
Place loaf pan inside a rimmed baking sheet (catches the butter that leaks from the bottom of the loaf pan) and bake for 50 to 60 minutes, until the top is golden brown and a toothpick/knife inserted in the middle comes out clean.