Beer bread recipe

Honey Beer Bread

Learn how to make homemade beer bread with this delicious recipe that’s naturally sweetened with honey! All you need are 6 easy ingredients to make it.

I will be the first to admit that I’ve never been much of a bread baker.

My desire to be one comes in waves, like last winter when I got into the habit of baking this crusty artisan bread in my Dutch oven when having people over, or two years ago when I probably baked a dozen batches of these yeasty rolls around the holidays, or the zillion or so times I’ve promised myself that this would be the week to try making homemade challah (but still never quite followed through).

I don’t know, I think I’ve just always loved the idea of being a fabulous bread baker, casually pulling freshly-risen loaves out of the oven with a flourish each day, more than I’ve actually liked the reality of messing around with yeast. There just seem to be a few too many steps involved, and I’m that forgetful cook who will totally forget to check the dough while it’s rising. Not to mention, it’s hard getting through an entire loaf living on your own! (

I first shared this recipe here back in 2009, when this new blog was fresh outta the oven itself. 😉 And since then, I’ve made this recipe dozens and dozens and dozens of times. Because you guys, it literally could not be easier.

Simply whisk together some flour, baking powder, and salt. Then pour in a bottle of beer and some honey.

Stir it all together, then pour it in a bread pan that has been greased with a few tablespoons of butter (yes, that’s right). Brush a little extra butter on top.

Then bake it up to golden perfection.

And in less than an hour from start-to-finish, this gorgeous loaf of warm bread will be yours to enjoy.

And trust me, it is so beer-y delicious. 😉

Granted, over the years, I have tinkered with the ingredients a bit. My original recipe called for 2 tablespoons of honey and 2 tablespoons of granulated sugar, which I have since updated to just 4 tablespoons (1/4 cup) of all honey. And occasionally I’ll sub in white whole wheat flour in place of the all-purpose, which works well. But guys, I’ve gotta be honest and say that I really recommend you make this one with all of the butter. I mean, you’re welcome to leave it out and just butter your bread afterwards if you’d like. But I’m convinced that those buttery crusts are the best part of this recipe. So I highly recommend sticking with the recipe there.

The other brilliant thing about this easy recipe is that it’s virtually foolproof, so you never have to worry about having fresh yeast on hand, or keeping an eye on various rise times. It’s just a quick, easy, and always delicious bread made with everyday ingredients (including your favorite flavor of beer!) that you can whip up at the last minute. I especially love making it this time of year to go with soup season, but it’ll be good any day you’re craving some carbs.

So for those of you who missed this recipe the first time around, I hope that you enjoy it!

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