How about some Beer Bread?
Yeeeaaaah - I may be resorting to putting alcohol in EVERYTHING to make it to Spring.
The only thing I can't get it into is breakfast.
Because that's inappropriate.
In a bowl, combine both types of flours.
Add the sugar.
Then add the baking powder.
And the salt.
Whisk together and gently add the beer.
Then the honey.
Stir everything together and pour batter into a 9 x 5 loaf pan. I found that the batter was fairly stiff and more "spreadable" than "pourable". You'll know what I mean.
Melt some butter and pour over top.
Bake in the preheated oven until golden and a knife inserted into the center comes out clean.
Topped with a big dollop of butter (maybe with a little honey stirred in), this makes a wonderful side dish for any dinner.
The crumb was big and the bread was moist. I also really liked the crust and that it had a little bit of a crunch.
Thanks to Michelle from Brown Eyed Baker for the fantastic recipe! You always make my day!
As for you - run out and make this bread. It's comfort in a loaf pan.
xoxo - Heather
Buttery Honey Beer Bread
2 cups all-purpose flour
1 cup bread flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 teaspoon salt
1 (12-ounce) bottle beer
3 Tablespoons honey
4 Tablespoons unsalted butter, melted and cooled slightly
- Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and set aside.
- Whisk together the flour, sugar, baking powder, and salt. Stir in the beer and honey with a rubber spatula until well combined.
- Spread the batter into the prepared pan and drizzle the melted butter over the top.
- Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 50 to 60 minutes.
- Cool to room temperature before cutting.
- Leftovers can be wrapped in plastic wrap and stored at room temperature for up to 3 days.