Wednesday, September 12, 2012

You Have Got To See This: Honey Beer Bread

Every Thursday I have been putting together a one day
menu by using recipes that I find through Pinterest.
I really hope it's been helping you out.
It's been helping me out, that's for sure.
I get to try these recipes that I find.....
And then I get to tell you all about them.
Am I good with written convincing skills?
I hope so....
I am going to convince you that this is the
best beer bread I have ever had.
And Mom, I know you read my blog,
and I have been begging you for your beer bread recipe,
and well, I won't be begging you anymore.
This one is top notch!
But it sure would be nice to share a childhood recipe
with readers here.....
Did you happen to see what I did with this bear bread?
We ate this bread with stew.
The next day I toasted a piece of this bread
and topped it with a couple over-easy eggs.
To die for....Seriously!
This recipe came through Pinterest from Lemon Sugar.
Don't you just love her blog name?
It ends with sugar just like mine.
But anyway, let me tell you more about this bread.
I slaved all day over a crock pot full of stew,
and the bread got more complements then the sweat
wrenching stew did....
For real?
This is an awesome bread, and the perfect side for
almost any meal.
Just a little piece of advice:
When making this bread, you might want to place a drip
pan under it while it's baking. I had butter drip into the bottom
of my stove.
But it's all GOOD!
Honey Beer Bread
Recipe Source: Lemon Sugar

3 c. all-purpose flour
2 TBS sugar
1 TBS baking powder
1 tsp. salt
2 TBS honey
1 bottle (12 oz.) beer (I used Smuel Adams Blackberry Witbier)
1 stick melted butter

Preheat oven to 350 degrees F. Grease a 9x5x3 loaf pan and set aside.

In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt) Add the beer and honey and stir until just combined. The batter will be thick.
Melt butter, and pour half of it in the bottom of the loaf pan. Spoon the batter into the pan, and smooth slightly on top. Pour the remaining butter evenly over the top of the batter.
Bake for 50-60 minutes or until the top is golden brown and a cake tester comes out clean. If the top is browning too quickly, you can lay a sheet of foil over the top to slow it down. Right when it comes out of the oven, drizzle some honey over the top, and cool slightly on a wire rack.
Serve warm.

This recipe is linked to:
Recipes For my Boys ~ Thursday's Treasures
Miz Helen's Country Cottage ~ Full Plate Thursday
The Country Cook ~ The Weekend Potluck


  1. I am soooo making this... I have been wanting a beer bread recipe... I bought one through one of those "cooking party" catalogs and while it was good...I still had to doctor it up..and it was expensive. Which why continue to buy mixes that you still have to fix...? & who knows the ingredients in them? I will take a recipe that I know where the ingredients came from any old day..thanks for sharing :)

    1. You will love this recipe.....My fiancee kept eating it and eating it. And he's a picky eater. It is so easy to make too.

  2. Hi Angie,
    I can almost taste this awesome bread and can't wait to have it in my oven. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. I love homemade bread! Got to try this, Angie! Thanks for sharing with us at Foodie Friends Friday!


I look forward to and appreciate any comments.
Thank you for stopping by.


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