Beer bread is one of my all time favorite breads, especially the boxed mix one that came from Trader Joe's. Unfortunately they discontinued carrying their beer bread a while back which put me on an ongoing mission to perfect homemade beer bread. This was a year long quest that saw no end in sight...til now. I've actually made beer bread once before on this blog and the recipe was delicious, but still not quite right. I've tried a few other recipes in between but still it didn't hit the mark.
Then I came across this recipe on where else, but Pinterest and for some reason it resonated with me and I just knew this was the recipe. I made it and from the moment I took it out of the oven I knew I found the recipe and if I needed anymore confirmation one bite from the hubby sealed the deal. He deemed it even better that the Trader Joe's bread and we knew we had found what we had been searching for, for so long.
The recipe comes from the blog LuLuLu at Home and her original link can be found here. I didn't change a thing on her recipe so I'm essentially presenting it to you verbatim (the only thing I changed was using salted butter and using less than what she suggested). It's perfect, don't even attempt to tweak it. My only suggestion is that since the bread has to cook for a while it is a good idea to let it cook halfway until the top is nice and browned and then cover it with aluminum foil so the insides cook and the top doesn't burn.
Yield: One loaf
Prep Time: 5 minutes I Bake Time: 45 minutes
- 3 cups flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons honey
- 1 can (or bottle) of beer
- 4 tablespoons salted butter, melted
Preheat the oven to 350 degrees and grease a loaf pan.
In a large mixing bowl whisk together the flour, sugar, baking powder and salt. Next stir in the beer and honey into the dry ingredients until they are thoroughly mixed.
Brush the bottom and the sides of the pan with butter and pour the dough into the pan and pour the remaining butter on top.
Put into the oven and bake for approximately 45 minutes, about halfway through when the top has become nicely cover the pan with aluminum foil and cook until a knife comes out clean when inserted into the loaf.