Honey Beer Bread
It is unfathomable how quickly our lives can change. Last weekend, the coronavirus was concerning in a somewhat abstract fashion. An ailment that was afflicting others, a topic of much discussion, but ultimately a danger that felt removed. By the end of this week all of the schools in Ontario have been cancelled, masses cancelled, group activities rescheduled, and crazed shoppers invaded grocery stores in actions reminiscent of the runs on banks during that marked the Great Depression.
During turmoil, I think it is important to keep close the ones we love. Even if quarantined, we can still take care of each other, spend time together, and show love. For me, this will of course include cooking; taking care of others through food.
Given the amount of time we may have on our hands in the upcoming weeks, I have decided to post a three part series on bread. Bread can be made with pantry staples, keeps well in the freezer and provides nourishment and comfort. I will start with the easiest bread I know. My friend and fellow cooking enthusiast Maria introduced me to this recipe. It takes all of 5 minutes to put together and is practically fool-proof. Rather than requiring yeast, a bottle of beer and baking powder provide the necessary leavening. The smell will fill your house with comfort!
Keep healthy and safe!
Honey Beer Bread
From Gimme Some Oven
Makes 1 loaf
3 cups all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
2 Tbsp honey
1 bottle (12 ounces) beer
4 Tbsp (1/2 stick) butter, melted
Preheat the oven to 350F. Grease a 9 x 5 x 3 inch loaf pan.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed.
Pour half of the melted butter into the load pan. Spoon the batter into the pan and pour the rest of the butter on top of the batter. Use a pastry brush to spread it over the top.
Bake for 50 to 60 minutes, until the top is golden brown and a toothpick/knife inserted in the middle comes out clean. An instant-read thermometer should register 190 to 200F. Serve immediately.
The bread is best enjoyed the same day, but will keep on the counter for up to 2 days. You can freeze the bread, wrapped well in plastic wrap and aluminum foil for up to 3 months.