Honey beer bread loaf sliced on a wooden board

Honey Beer Bread

One bowl, no yeast, and a buttery crust that makes this loaf hard to stop slicing. Great with chili, soup, eggs, or just warm with butter.

Yield1 loaf
Prep8 min
Bake50-55 min
DifficultyBeginner

Ingredients

  • 360g all-purpose flour • 3 cups
  • 12g baking powder • 3 tsp
  • 6g fine sea salt • 1 tsp
  • 25g granulated sugar • 2 tbsp
  • 42g honey • 2 tbsp
  • 355g beer • 12 oz
  • 56g unsalted butter, melted • ¼ cup

Optional Add-Ins

  • 113g sharp cheddar • 1 cup
  • 4g rosemary • 1 tsp
  • 30g sliced jalapeños • 3 tbsp

Method

  1. Preheat the oven to 375°F (190°C) and grease a 9x5-inch loaf pan.
  2. Whisk flour, baking powder, salt, and sugar in a large bowl.
  3. Add honey and slowly pour in the beer. Stir just until combined.
  4. Fold in any add-ins, then scrape the batter into the pan.
  5. Pour melted butter over the top and bake 50 to 55 minutes.
  6. Cool 10 minutes in the pan, then finish cooling on a rack before slicing.

Henry's Tip

Use a beer you'd actually drink. Lighter beers keep the loaf mellow, while darker beers bring more roasted flavor. The one thing to avoid is overmixing. Stir until the flour disappears, then stop.
pantry.bakinggreatbread.com/recipes/beer-bread/one-sheet