Honey Glazed Beer Bread Food

HONEY BEER BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease an 8x4-inch loaf pan with butter or oil.
• In a large bowl, combine the flour and sugar. Add the honey and beer. Stir until moist.
• Transfer the dough into the prepared loaf pan. Bake for 45 to 50 minutes. To test for doneness, insert a toothpick into the center of the bread. If it comes out clean, it's done.
• Cool the bread in the pan for 10 minutes. Transfer to a wire rack and let cool completely. Slice and enjoy!

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 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.

HONEY-GLAZED BEER BREAD

Steps:

• Combine flours, malt powder, salt, and yeast in a mixing bowl fitted with a dough hook attachment (if using barley malt syrup as I did, add it during the next step with the honey and beer).
• Add the honey and most of the beer. Begin mixing on first speed, adding more beer slowly until the flour is fully hydrated (You may not need all of the beer-I only used about 2 cups).
• Switch to second speed and add the butter. Mix until it is fully combined.
• Continue mixing until an elastic dough forms. You are looking for the dough to spring back a little when you pull on it and it does not break.
• When the dough is finished mixing, cover the bowl tightly. Allow to proof for 1 to 2 hours, until doubled.
• When the dough has doubled in size and springs back upon contact, divide into two, one-pound loaves, or smaller rolls.
• Shape into tight balls and place on a greased sheet pan (I placed them on pieces of parchment paper I would later transfer to my preheated baking stone). Cover with a cloth or plastic wrap. Allow to proof for about 2 hours.
• Score the bread before baking at 350 degrees F for 15 minutes. Take the bread out and glaze with honey using a pastry brush.
• Bake for another 5 to 8 minutes, or until it reaches an internal temperature of 200 degrees F. Cool completely before slicing.

IRISH GUINNESS BROWN BREAD

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
• Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.

HONEY-BOURBON GLAZED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

STICKY GINGER-GLAZED HAM HOCKS

Steps:

• Put the ham hocks in a large saucepan with the star anise, peppercorns, bay and orange slices, then pour over the ginger beer. If there's not quite enough liquid to cover the hocks, top up with water until they are submerged. Bring to a simmer, then reduce the heat so only a few bubbles break the surface now and then. Partially cover with a lid, bring to the boil and cook for 1 hr 30 mins, topping up with water to keep the hocks submerged as needed. When ready, the meat should feel tender but should not fall away from the bone.
• Remove the ham hocks from the stock to a board using tongs and leave until cool enough to handle. Heat the oven to 180C/160C fan/gas 4. Combine the mustard, sugar, allspice, stem ginger and ginger syrup in a bowl.
• When the hocks have cooled slightly, use a sharp knife to cut away the skin, leaving a layer of fat. Put the ham hocks on a tray lined with foil and bake for 30 mins until the fat starts to crisp.
• Remove the ham hocks from the oven and brush over half of the spiced ginger glaze. Return to the oven for another 20-30 mins, then brush with more glaze every 10 mins until the ham hocks have a thick, sticky crust and the meat is tender. Serve warm or leave to go cold and eat with gherkins or slaw, bread and mustard. Will keep covered in the fridge for up to five days or frozen for three months.

LAZY IRISH BEER BREAD

Steps:

• Hand mix all ingredients only until well mixed (do not beat or use a mixer).
• Put mixture into a greased loaf pan.
• Preheat your oven to 375º F degrees.
• Bake for 45 minutes.

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.