On a recent trip to Minnesota, Tim picked up some local brews. Looking for a nutty brown ale to use in a beer bread, I chose this bottle of Lost Trout from Third Street in Cold Spring, Minnesota. Perfect to use in beer bread, this adds a delicious depth of flavor to the bread. This bread is delicious warm, with a little honey butter. Our favorite way to enjoy this beer bread was a grilled cheese sandwich. As we approach winter and think about winter dinners, we'll be enjoying this with a bowl of chili or beef stew.
Honey Beer Bread
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
Preheat the oven to 350 degrees F. Grease a 9x 5x 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.
If you're a big fan of beer-cheese bread, add a cup or so of cheddar (or your favorite cheese) into the batter to give it the queso-kick. :)