I love a quick quick bread, don’t you? How about a quick beer bread? How about that?!
Look at that delicate crumb. ~faint~
Crispy crunchy bits on top; soft and moist on the inside. Oh, momma!
As 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.
Shiner Beer Bread
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.
While I’m partial to Texas beers, feel free to use the brew you love the most.
Recipe adapted from Gimme Some Oven
Happy Baking, y’all!
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