Honey Beer Bread Recipe | Gimme Some Oven (2024)

FAQs

What is the best honey for baking bread? ›

Amber honey is little darker, with more caramel notes, which makes it perfect for bread; I use it in my Parker house rolls."

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.

Bread, in particular, can greatly benefit from a sweet infusion. One of the best pairings for bread is honey. They work well together, as honey can provide excellent flavor, functionality and moisture to this product. Bakeries across the country experience this firsthand with their own unique varieties.

Luckily, if you encounter this problem every time you break out the beer and the batter, there is an easy fix for your next loaf: Watch how much you're working it. Overworking the dough of your beer bread will affect the texture, causing it to turn from soft and chewy to tough and condensed.

"Honey's advantages over sugar include a slightly lower glycemic index (i.e. it doesn't affect your blood-sugar levels as much)," Dr. Dixon says. 10 "It also contains more vitamins, minerals, and antioxidants, such as calcium, potassium, vitamin C, zinc, phenolic acids, and flavonoids."

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.

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.

Most of the alcohol cooks out of the bread but not a hundred percent.

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.

Science confirms that heating or cooking honey does indeed damage it, thereby eliminating many of its beneficial effects. As per the National Center for Biotechnology, heating honey causes adverse effects. Cooking honey lowers its quality, and it loses essential enzymes and nutrients.

Can I use honey instead of sugar in bread? ›

out the sugar for honey! Just substitute honey for the. same amount of sugar in the recipe and add a little. extra flour to make up for the added moisture.

Toasted, organic, 100% whole grain bread with butter and raw honey is a great way to start the day. The slow release energy of the fibre from the bread and nutrients of the raw honey will keep you going without snacking until lunchtime.

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!

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.

Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.

Clover honey: With its pleasantly mild taste and flowery aroma, clover honey is a popular choice for tabletop or baked goods. It will sweeten, but not dominate, a recipe. Avocado honey: It doesn't taste like avocados, but if you love molasses, you'll love this variety.

Baker's honey is a blend of lower-grade honeys that aren't considered high-enough quality for table use. Consequently, it is intended for use in cooking.

Choosing a Honey for Baking

When choosing a honey for any application, including baking, we recommend selecting a raw honey that has not been pasteurized or otherwise processed.

The honey has that classic amber color and offers up a sweet flavor that is sometimes followed by a slightly sour aftertaste. Clover honey falls on the lighter, milder end of the spectrum, making it a versatile option to add to your pantry.