Buttery Honey Beer Bread with Honey Butter

Submitted by Chef PotPie

"I've been making this quick bread for a few years now, especially when my daughter is over, she's crazy about it! It's a little bit sweet and yeasty, and you can use any kind of beer you want, just make sure it's one you like to drink, because the taste will come through. I usually use an ale, but have used pumpkin beer and just plain beer from the fridge. This is best enjoyed the first day, but it is good toasted the next day. I don't always make the Honey Butter, but it's great on this beer bread!"

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Yields: 1 9x5" Loaf
• Serves: 4-6

ingredients

• FOR THE BEER BREAD

• 2 cups all-purpose flour
• 1 cup bread flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 3 tablespoons honey
• 1 (12 ounce) bottle beer
• 4 tablespoons unsalted butter, melted and cooled slightly

• FOR THE HONEY BUTTER

• 1⁄2 cup unsalted butter, at soft room temperature
• 1 tablespoon honey
• 1⁄4 teaspoon fine sea salt

directions

1. FOR THE BEER BREAD:

2. Preheat the oven to 350ºF. Grease a 9 by 5 inch loaf pan with nonstick cooking spray or butter. Set aside.
3. In a large bowl, whisk together both kinds of flour, the sugar, baking powder and salt. Add in the honey and beer and mix until just combined. Spread the batter evenly in the prepared pan, then drizzle the melted butter over the top of the batter.
4. Transfer the pan to the oven and place a rimmed baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes, or until a cake tester inserted in the middle comes out clean and the top of the loaf is golden brown. Remove from the oven and set the pan on a wire rack to cool for at least 15 to 20 minutes.

5. FOR THE HONEY BUTTER:

6. Add the butter, honey and salt to a small bowl and mix until well combined. Taste and adjust the honey / salt as desired. Serve slathered on a piece of warm beer bread!