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Home » Recipes » Muffins & Quick Breads

Ridiculously Easy Five-Ingredient Honey Butter Beer Bread

June 4, 2021 by Sarah Marx Feldner 9 Comments

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Ridiculously Easy Five-Ingredient Beer BreadMake this recipe. Seriously. It is so easy. You most likely have all the ingredients on hand. You are going to feel like the most accomplished baker for how little effort provides such amazing results. And, your family is going to love you.

The method of topping the dough with slices of butter is just pure genius. The butter melts into the bread as it bakes to create the most insanely delicious crackly crust.

This is definitely one of those recipes you want to eat warm out of the oven.

Of course, call it over-the-top, but if you do happen to have leftovers, toast a slice, smear it with butter, and sprinkle with a bit of flaky salt. OMG.

[p.s. You could also pair this with one of Our Favorite Dinner Recipes We Make On Repeat. 😋]

Butter- Topped Honey Beer Bread
Butter-topped dough just before baking. Genius!

 

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Ridiculously Easy Five-Ingredient Beer Bread

Ridiculously Easy Five-Ingredient Honey Butter Beer Bread

★★★★★ 5 from 2 reviews
  • Author: Sarah Marx Feldner
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
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Description

Makes one 9x5-inch loaf


Ingredients

Scale
  • 3 cups all-purpose flour
  • ¼ cup honey
  • 1 TB baking powder
  • ½ tsp fine-grain salt (like table or sea salt)
  • 1 (12-ounce) bottle beer (see Notes)
  • ½ cup (1 stick) salted butter, cut into 16 equal-ish slices

Instructions

  1. Preheat oven to 375 F degrees. Grease a 9x5-inch loaf pan with butter. Set aside.
  2. In a large bowl, stir to combine the flour, honey, baking powder and salt. Pour in the beer and stir until just combined - it's okay if the dough is lumpy. Spoon the dough into the prepared pan and smooth out the top. Place the slices of butter evenly on top of the dough.
  3. Bake for 35-40 minutes, or until the bread is lightly golden on top. Let cool for 5 minutes in the pan on a  wire rack, and then turn out the bread onto a cutting board. Slice and serve.

Notes

  • Note that this recipe calls for *salted* butter. That's often a no-no in baking recipes, but it definitely works well in this one! So go for it!!
  • This is a great note on the beer selection from the original recipe, so I'm just going to quote the author verbatim: "For this bread, I tend to use lighter beers like Heineken, but I've had great success with dark beers as well. Each beer will change the flavor slightly, so use one you love. In the fall, I like to use a pumpkin beer!"
  • Recipe just barely adapted from The Half Baked Harvest Cookbook by Tieghan Gerard.

Keywords: Half Baked Harvest, Tieghan Gerard, Beer Bread, Quick Bread

Did you make this recipe?

Tag @bakeitwrite and hashtag #bakeitwrite so we can all take a look!

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Reader Interactions

Comments

  1. Sue Lindbergh

    October 27, 2021 at 5:16 pm

    Not only was this recipe ridiculously easy, it was also ridiculously good. I am not a bread baker, as I am intimidated by yeast recipes. But as this recipe was not made with yeast, it fit my capabilities perfectly. It was so quick and easy to put together, and the end product was delicious. I will be making this bread frequently.

    ★★★★★

    Reply
    • Sarah Marx Feldner

      October 31, 2021 at 5:58 pm

      Sue...Thank you!!! And I feel the same way about yeast recipes. xo!

      Reply
  2. april

    November 08, 2021 at 8:18 pm

    Such a huge hit in our home. My daughter makes it on the regular!! Super easy, delicious and on the table in under an hour. Pro-tip: slice & toast the next morning for perfect morning bite. Love everything I find on bakeitwrite!!

    ★★★★★

    Reply
    • Sarah Marx Feldner

      December 04, 2022 at 4:14 pm

      LOVE that your daughter makes this. Kids is the kitchen is the best!!

      Reply
  3. Amanda

    October 16, 2022 at 3:44 pm

    Delicious! The butter slices made a crunchy crust and the interior crumb was moist. This bread was a great side for a bowl of spicy chili.
    Sarah, I needed to bake the loaf a bit longer which then made the bottom crust a little bit too tough for me. Would baking the loaf on a lower rack help with this?
    I'll definitely bake this again! Tasty and so simple.

    Reply
    • Sarah Marx Feldner

      October 17, 2022 at 12:45 pm

      Hi Amanda! Hmmm...Did you happen to bake this in a glass loaf pan? Not that you would have known, but I always make this in a metal pan. According to King Arthur Flour, "The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer." Thoughts???

      Reply
      • Amanda

        October 17, 2022 at 8:03 pm

        I noticed that your photo showed a metal pan, so that's what I used. However, I did increase my oven temperature because it tends to run 25 degrees cooler.
        Does placing your pan on top of another pan or wrapping it in foil help in this situation?

        Reply
        • Sarah Marx Feldner

          October 26, 2022 at 5:23 pm

          Hi Amanda - You've really stumped me here! I don't think I'd bake it on a lower rack, as the bottom was already too crusty for you, and that might make it even crustier. I have foil-tented quick breads in the past when the top is getting overly browned before the interior is baked. I'm wondering if just for this recipe, you don't increase your oven temperature...

          I'm sorry I can't offer a more definitive solution. When you make this again, I'd love to know what solution worked for you. xoxo

          Reply
          • Amanda

            October 26, 2022 at 8:26 pm

            Thanks Sarah! I'll try leaving the temperature at 375.
            I'm planning on making chili and beer bread again this Sunday since it was so delicious. I'll keep you posted!

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