Buttery Honey Beer Bread
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.
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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?
One year ago: Italian Easter Bread
Two years ago: Peanut Butter Snickers Cookies
Buttery Honey Beer Bread
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (125 g) bread flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 ounce (340.2 ml) bottled beer
- 3 tablespoons honey
- 4 tablespoons unsalted butter, melted and cooled slightly
Instructions
- 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.
Notes
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Voted by the family the best beer bread yet! Since rain and cold was the order of the day in OKC yesterday (and today) ham and bean soup was the perfect side for the bread.
So many awesome beer choices for this. I may have to do a blog series using different ones. Can’t wait to find my favorite!!
I made this last night with Yuengling and it is so good! My boyfriend loved it and said it’s one of his top 3 favorite things I’ve made. I had to add a tablespoon of water after adding the yuengling because there wasn’t enough liquid to the flour mixture but otherwise easy peasy recipe! Thank you!
Love it! :)
I need to try beer in bread recipes. This looks divine!
BTW, You are a PA girl, right? I used a Yeungling in this bread…perfect!
I am eating this as I type, so please pardon any possible butter-finger typos. I pulled it out of the oven and could not obey the instructions to cool before slicing. I had to try a bite of this heavenly, buttery goodness. I am ruined for all future beer breads.
I am curious to try this with my favorite beer…Guinness…wonder how that will turn out???
Hi Sadie, My personal feeling is that Guinness may be too heavy for a bread like this, but if it’s your favorite then by all means give it a try. Come back and share your feedback after you’ve made it!
Maybe the Guinness Black Lager but I agree with Michelle that the stout or draught would be too heavy. Save those for adding to the beef stew you serve with this bread ;)
Love the sweetness from the honey, this has to be delicious! CAn’t wait to try it!
Oh! I can’t wait to try your beer bread with the butter poured over BEFORE baking! Genius!!! And the honey! Yum! It looks just beautiful!
Wow! The title reeled me in before I even saw those scrumptious pictures! I think my foray into beer beads will start here :) and I think a butter layer on top will become a thing I need to do on every loaf lol
I don’t like beer but LOVE beer bread. It gives the bread a great flavor. I will be trying this!
THAT CRUST. I die. I would just dunk that bread in warm marinara sauce and eat it as a meal.
That looks FANTASTIC!
I saw this on Cookie Monster Cooking last month and thought it looked amazing, and yours looks just as great! I’ve never had beer bread, so this is definitely the one to try!
What a great, simple bread. I love using beer in quick breads, fantastic flavor and texture!
I hate beer and don’t even know if you can buy one bottle. Love your recipes but this one I probably will not try.
If you wanted to try it, check your local beer takeout store. I know the places by me in PA sell singles. The beer taste isn’t too bad and if you stick with something light, you’ll get just a touch of the flavor. ;)
I’m not sure what state you’re in (laws for beer and liquor sales change by state), but in most states you can buy single bottles in a lot of places.
My husband and I aren’t beer drinkers either, but I bought a six pack of bottles just for making bread. A co-worker brought in a loaf and I was hooked! I will definitely be trying this recipe to compare…it sounds amazing! Don’t hesitate because of the beer, though; there are many uses for it in the kitchen for those of us not partial to drinking it. The yeasty-ness it gives bread is so worth it, fresh from the oven…not to mention toasting it the next morning…yum!!!
I agree- there is nothing like homemade bread… especially when it involves beer! :)
I’m drooling at my desk right now. This looks amazing! I wish I would have had this recipe before Easter because I definitely would have served this as an appetizer/during dinner. Yum. I’ve never made beer bread, but this makes me want to try it out!
What kind of beer did you use? What style do you think best? I’m married to a beer salesman and am curious how different styles or flavors would work.
I used Sapporo, which is a Japanese lager (I happened to have some in the fridge). I included information in the notes at the bottom of the recipe about types of beer to use – I would recommend an ale or lager.
Cool – he has access to so many brands and I can’t wait to try the various flavors. Thank you :)
I agree- something about pulling a loaf of bread out of the oven is so satisfying.
What a wonderful combination! Mmmm, honey and beer, yes please!
Honey… butter… beer… bread… carbs… yup I’m sold!
And the buttery crust sounds amazing!
I’m making an Oaty Ale bread in a few days – but the type that involves lots of kneading and proving – so I will give this a try after to see how it compares, although they are very different types of bread.
Many thanks
Leah x x x
What do you do with the butter?
Sorry, if I had read ALL of the information, I would have found out.
This looks so simple and delicious! Yummo!!!
I noticed that the butter step is not included in your actual instructions. It is included in the blog portion of the post, however. If I hadn’t made a similar bread previously, I would have completely missed it and been wondering what to do with the butter. This is a fantastic recipe and I’m anxious to give it a try. The previous one I tried didn’t have the honey. Looking forward to the addition… YUMMY!!!
I noticed that too when I first read the recipe this morning. I now see that the recipe has been updated.
I had never tried beer bread would love to have the taste of it.
Vegetable Store
Sapporo is a great beer choice! We’ll be making this soon, probably with Sapporo, or maybe a Kirin =}
Buttery crust???? I was sold on the beer bread, but then the words buttery crust just made me drool even more! It looks so soft, and totally amazing!
This is so beautiful. I can almost smell it. And my husband will love the excuse to buy beer.
I love the description the drizzled butter before baking and how it creates a crust. Oh, that’s heavenly! And Im a huge fan of honey-butter and honey-anything, especially when worked into bread!