Honey Beer Bread Recipe | Gimme Some Oven (2024)

FAQs

What is the best beer to make beer bread with? ›

Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

Use room temperature beer: This helps the bread rise and creates a better texture than cold beer. Don't over-mix: After adding the beer to the dry ingredients, mix enough until just incorporated and nothing more. Overworking the dough will create a very dense loaf.

Color: Honey can give bread a darker crust and crumb color due to its natural sugars caramelizing during baking. This can result in a golden or amber hue, depending on the type and amount of honey used. Tenderizing: Honey can act as a dough conditioner, making the bread softer and more tender.

If you bake an overworked dough, it will come out hard. Even though you aren't kneading beer bread, the same principle applies. It can be harder to tell when the dough is overworked, though, since you won't feel it in your hands and the mixture isn't supposed to be smooth. Instead, rely on your eyes.

Can You Use Something Other Than Beer in Beer Bread? Absolutely! Almost any carbonated or noncarbonated beverage can be used, including water, soda pop, milk or buttermilk, fruit juice and even creamed corn! In general substitute 12 fluid ounces of whatever liquid you choose in place of beer.

If you're new to baking with beer, porters and stouts are the best place to begin.

Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.

According to the U.S. Department of Agriculture (USDA), baked or simmered dishes that contain alcohol will retain 40% of the original amount after 15 minutes of cooking, 35% after 30 minutes and 25% after an hour. But there's no point at which all of the alcohol disappears.

All of the molly&you® Beer Bread Mixes have a shelf life of 2-3 years. Our products have the 'best by date' on the bottom of every package.

Honey is more liquid than sugar, changing the consistency of your baked goods. Honey is more acidic than sugar and will change the flavor of your baked goods. Honey browns more quickly than sugar, which can result in overbaked goods.

What not to do with honey? ›

Be careful not to overheat honey. Excessive heat can cause honey to change color and flavor. Honey in liquid form makes filling containers easier.

Pasteurized honey or bust

To be clear, wild honey — the kind you can find at farmer's markets and health food stores — is the honey that threatens your yeast. Wild, or raw, honey has been left completely natural, traveling from hive to jar with zero processing.

Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer. Experiment until you find the sweet spot, and take notes along the way.

Again, due to its dense texture, beer bread goes perfectly with dips and spreads. Serve up a thick slice with your favorite spread or cube a loaf to use as an appetizer with your favorite dip or dipping oil. Think brisket, chicken, ribs, steaks, pork loin – all pair wonderfully with a slice of beer bread.

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

It's also the phrase you'll find gracing each box of Trader Joe's Beer Bread Mix. The flavor of the finished loaf really depends on what kind of beer you use: Go with a lager for a lighter profile, an IPA for a hearty, hoppy taste, or a stout for a rich result with a slightly darker finished product.

I've made beer bread with everything from craft beers (Allagash White, Moosehead, etc.), to commercial beers like Heineken, Miller Highlife, and Samuel Adams Boston Lager (which we found lends more of a pronounced aroma than others on the list, and didn't make our favorite loaf).

Go Seasonal. Try making beer bread with pumpkin ale, a nutty brown winter ale, or even a hard cider. Beer Lover's Choice. Use a fully flavored beer.

What type of beer to use? I'm from Pennsylvania, so my go-to is Yuengling. It's a nice, well-balanced medium-bodied lager with malty and hoppy flavors that works really well for beer bread. Many people choose a light or medium beer with a mild flavor, but you can experiment with whatever you have on hand!