Prep 10 mins
Cook 50 mins
From the Paula Deen magazine. This is a hearty slightly sweet beer bread. I have made with the honey wheat beer called for as well as regular beer and flavored beers. The baked bread may be frozen for later use. If you like, the dry ingredients can also be made into a mix and labeled with instructions for later use.
- 354.88 ml all-purpose flour
- 354.88 ml whole wheat flour
- 22.18 ml baking powder
- 7.39 ml salt
- 78.07 ml brown sugar, firmly packed
- 59.14 ml honey
- 340.19 g honey wheat beer
- 14.79 ml honey
- 14.79 ml butter, melted
- Preheat oven to 350.
- Lightly greast a 9x5 inch loaf pan.
- In a large bowl, combine flours, baking powder, salt and brown sugar.
- Add 1/4 c honey and beer, stirring well.
- Pour into prepared loaf pan.
- Brush 1 tablespoon honey and melted butter over dough.
- Bake 50 minutes.
This is my recipe! Submitted it to Paula Deen magazine several years ago. It was adapted from my German great grandmother's recipe made using all white flour. I like the nuttiness wheat flour adds to it. The magazine didn't publish this tip, but I recommend using Rumford aluminum free baking powder. So glad that others are enjoying it!
I searched for a Beer Bread recipe after having some at a German resturant, I think this one comes close! Only they added Kosher salt on top! I used an Octoberfest in mine!
This bread was great! It was sweet, hearty, and a little sticky, perfect to serve with a thick chowder for dinner on a cold evening. Thanks for posting!