A delightfully crusty on the outside, substantial, yet fluffy and buttery on the inside, beer bread is no exception.
This one is right out of the oven, ready to be sliced and enjoyed.
With most beer bread recipes, they call for consumption immediately after baked, as in hot from the oven. Yep, I do that. I also have it later, toasted with soups or mac and cheese. Seriously good eats there.
Although. This one. This beer bread here. This perfect little loaf was unexpectedly moist and equally delicious the next day without toasting. We ate it with the obligatory eye-rolls and nom-nom noises you’d expect from something exceptional. This. Make it. Seriously.
This recipe is straight up easy. Take a look for yourself.
- 3 cups all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 Tbsp. raw honey
- 1 bottle (12 ounces) Shiner Premium beer (or baker's choice), room temperature
- 4 Tbsp. (half stick) butter, melted
- Preheat the oven to 350 degrees F.
- Grease a 9x 5x 3-inch loaf pan.
- Whisk flour, sugar, baking powder and salt together.
- Stir the beer and honey into the dry ingredients until just mixed. It will look lumpy.
- Pour half the melted butter into the loaf pan.
- Spoon the batter into the pan, and pour the rest of the butter on top of the batter.
- Bake for 50 to 60 minutes, until top is golden brown and a toothpick comes out clean.
Recipe adapted from Gimme Some Oven
While I used Shiner beer (Texas, y’all!), feel free to use whatever beer floats your boat. It’s not only delightful to eat, but gorgeous to gaze upon.
Mmmmm, look at that baby.
Happy Beer Bread Baking, Y’all!