Honey Beer Bread
There is nothing better than sinking your teeth into a slice of soft homemade beer bread that tastes like grapefruit and honey.
Baking a loaf of homemade beer bread is one of the easiest things to do and it taste delicious served alongside a a cozy dinner of comfort food, like a bowl of homemade chili.
My husband and I received a bread maker as a wedding gift when we were married 18 years ago. It's probably still sitting in the cabinet and has been rarely used. I find it's easier to just make your own homemade bread with a few ingredients already in your pantry then it is to go buy a mix made for your bread maker.
If you're like me and you hesitate making bread that calls for a packet of yeast, you'll love this easy simple recipe. There are no worries getting the water just warm enough. Just grab a bottle of beer. The yeast is in the beer.
Use any beer you like. But for this beer bread recipe I used Leinenkugel's Grapefruit Shandy. It's one of my favorite beers along with Blue Moon Belgian White. Grapefruit and orange flavors are perfect in this beer bread recipe paired with the sweetness of raw honey.
An hour in the oven and the smell of fresh bread will bring them running.
A bit of warm butter spread over each slice and I promise the loaf will disappear quickly.
Wheat beers pair well with honey. If you'd like to use a dark stout give my Guinness Beer Bread recipe a try.
Grapefruit Honey Beer Bread
Makes 1 loaf. Total time: 1 hour
- 3 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 12-ounce grapefruit shandy beer
- 2 tablespoons raw honey
- 1/4 cup melted butter
Preheat the oven to 350°F. Mix together the flour, sugar, baking powder and salt. Pour in the beer and honey and using a mixer, blend well.
Prepare a 9 x 5 x 3 inch loaf pan or 1.5 quart loaf pan with parchment paper. Use a pastry brush, to paint the melted butter on to the parchment paper. Transfer the batter to the loaf pan spreading to the corners and pour the remaining butter on top.
Bake the loaf for one hour until golden on top. Allow the loaf to cool before slicing with a serrated knife.