Makes one 9x5-inch loaf
- 3 cups all-purpose flour
- 1/4 cup honey
- 1 TB baking powder
- 1/2 tsp fine-grain salt (like table or sea salt)
- 1 (12-ounce) bottle beer (see Notes)
- 1/2 cup (1 stick) salted butter, cut into 16 equal-ish slices
- Preheat oven to 375 F degrees. Grease a 9x5-inch loaf pan with butter. Set aside.
- 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.
- 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.
- 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