There are few things that bring me more satisfaction in the kitchen than pulling a warm, fresh loaf of bread from the oven. Most of the time, I make yeast-based breads, but I have also become quite fond of a number of quick breads that have secured themselves a permanent home in my recipe collection. One recipe that I’ve been dying to make for the longest time is a quintessential beer bread. In the past, I’ve made an Irish beer and cheese bread, as well as another beer and cheese bread with a long list of ingredients. While both were fabulous in every possible way, I’ve been looking for a straightforward, simple beer bread recipe. No frills, no excessive ingredient lists… just one bowl, a few ingredients, and done. This bread delivers and then some. It’s the perfect beer bread recipe to have on hand for those nights when you need something easy to serve with soup or stew… it’s also the perfect recipe to have on hand when you’re just flat-out craving carbs. This recipe is going to become your best friend.
While the bread itself is fabulous, the best part might be the buttery crust. Instead of incorporating melted butter into the batter for the bread, you drizzle it over the batter once it’s in the loaf pan. The result? The butter seeps all around the edges of the pan, creating a wonderful, buttery crust almost reminiscent of a deep-dish pizza. It’s truly fabulous and makes this recipe stand apart from other typical beer bread variations. The honey gives the bread a subtle hint of sweetness, which is only heightened when you serve it alongside homemade honey butter.
If you have 5 minutes to spare, you can get this bread into the oven. It’s quick, easy, and really… is there anything better than warm bread fresh from the oven slathered in butter?
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan; set aside.
In a large bowl, whisk together both flours, the sugar, baking powder and salt. Add the beer and honey and stir with a rubber spatula until thoroughly combined.
Spread the batter evenly in the prepared loaf pan and drizzle the melted butter evenly over the top of the batter. Bake until the loaf is golden brown and a thin knife inserted into the center comes out clean, about 50 to 60 minutes. Allow to cool to room temperature before slicing. Leftovers should be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.
While it is best to use bread flour if you have it, you may substitute all-purpose flour in its place.
I would recommend using your favorite ale or lager-style beer for this recipe. Use one you enjoy drinking, as some of the flavor does come through in the bread.
For a higher loaf, use an 8x4-inch loaf pan and increase the baking time accordingly.