Foolproof Honey Beer Bread Food

HONEY BEER BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour and sugar. Stir in honey and beer just until moistened., Transfer to a greased 8x4-in. loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

FOOLPROOF HONEY BEER BREAD

Steps:

• Preheat oven to 375 degrees. Grease loaf pan and set aside.
• In a mixing bowl, combine flour, baking powder and salt.
• Add honey, garlic, butter and beer. Mix well.
• Pour into loaf pan and bake 45 minutes.

HONEY BEER BREAD

Steps:

• 1. Ingredients: 3 cups all-purpose flour 2 Tbsp. sugar 1 Tbsp. baking powder 1 tsp. salt 2 Tbsp. honey or agave nectar 1 bottle (12 ounces) beer 4 Tbsp. (half stick) butter, melted (**You can double this if you'd like**) Method: (Makes 1 loaf) Preheat the oven to 350 degrees F. 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. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!) Pour half the melted butter into the loaf pan. Then 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 around if you'd like.) Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

HONEY BEER BREAD

Steps:

• Preheat oven to 350°F and lightly spray the sides of a 9x5" loaf pan. Set aside.
• To a mixing bowl, add flour, baking powder and salt, and stir to combine. Pour in the beer and honey and stir until no flour streaks remain.
• Add half of the melted butter to the bottom of prepared loaf pan and tilt the pan around so the butter coats the bottom of the pan. Transfer batter to pan, spreading it out into an even layer.
• Pour remaining half of the melted butter over the top of the batter, brushing it around so it evenly coats the top.
• Bake for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Let bread cool in the pan for 5-7 minutes, then turn out carefully onto a wire rack to finish cooling.

HONEY WHITE BREAD

Steps:

• Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
• Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
• Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
• Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
• Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.