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Half Baked Harvest Beer Bread

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Beer bread is a staple in my household and this is a great base recipe. We love to add rosemary, oregano, thyme, and cheese to create the perfect pair to our Italian dishes at home. As noted by some other reviewers, you may need to leave the bread in for a little longer. Also, I found that I needed a smidge more beer than was called for.I’ve made this bread twice with my kids and it has turned out delicious both times. I love that the ingredients are simple and tend to be stuff we already have on hand.

This is a great recipe I have used in my zero food waste journey. Used beer that had been accidentally frozen, and adding some strawberries that were a little past their peak freshness. It’s a fabulous combination. Thank you for the inspiration

I come back to this bread recipe time and time. So simple but perfect. Thanks for amazing recipes! Glad to have Boulevard Brewery here in KC because every beer makes excellent tasting bread.
If you have never made beer bread before, I’m telling you, bread-baking doesn’t get any easier than this! Simply stir 5 basic ingredients together (flour, baking powder, salt, beer and honey), brush melted butter on top of the batter, and bake until golden. Then — voila! — in less than an hour, the most delicious, buttery, cozy and comforting beer bread will yours to enjoy in no time.This honey beer bread recipe is quick and easy to make with just 6 simple ingredients! See notes above for possible seasonings that you can add in too.Honey: If your honey seems super-thick and does not drizzle easily, I recommend warming it up in the microwave or on the stovetop for a few seconds so that it will mix into the batter more easily.I work nights in a hotel, had some lightly scuffed (not damaged) cans of beer that wouldn’t sell. Used them in this recipe to put on the breakfast buffet as “Viking Honey-and-Mead-bread” Looks great! Used basic Stella this time, but we got some local (Belgian) beers I can’t wait to use!

I used 1 cup whole wheat flour and 2 cups AP flour. Used 3 Tbs of honey ( a bit concerned about it being too sweet) plus 1 tsp molasses. Didn’t have enough left over beer so added 1/4 cup sour milk. Used an 8×4 inch pan, only needed to bake 35 minutes.
I have probably made this recipe hundreds of times, and thousands of our readers have made and loved it too. So if you haven’t yet given it a try, I say it’s time! ♡I love this recipe! I have been using it for years and my favorite beer is a brown ale. My favorite alteration is to take 3/4 cup of the flour and substitute it for the same amount of rolled oats that I whirl in a food processor for several pulses. You can also use instant oats but only use about 2/3 cup. This gives the bread a lovely texture and makes it a little bit healthier! Different cheeses are lovely in the bread as well as some herbs like thyme or parsley. I’m not a fan of rosemary so I don’t do that one.

I just made this bread. It’s very yummy 😋. Only thing I would change for improvement is to use more salt and a darker beer. I used Miller and it was a very mild bread. I added cheese both to the batter and on top.
Great tasting! So EASY! So quick to whip up! I sifted the flour, that made a big difference, for the better, in its’ density. Didn’t need extra cooking time. Halved the recipe for only two people. Used an IPA, had a nice slight bite. The honey was the icing on the cake so to speak. Going to save this recipe and play around with additional ingredients for different tastes (garlic, rosemary, herbs, cheese, pickles (?) maybe even blueberries) My husband has never like my previous beer breads, but this one he loved. Thank you.I have now made this three times and it has been a delicious hit every time. I’m fixin to make again now. Each time I add something different. Ie, parmesan cheese, dark IPA, minced garlic, baked garlic, and cheddar cheese 🧀 will be added to today bake. Such an easy fast recipe fir that last minute, “Oh no, I need fresh bread.”It can be served up with just about any kind of meal, although we’re especially partial to dipping it in soups and stews at our house. It can also be easily frozen and saved for later, if you would like. And it’s also easy to customize with various herbs or a handful of shredded cheese, if you would like.Because I promise you, this bread will rock your world. So much so that you may be making it once a week from here on out. It’s just that good and by far the easiest thing I make. Without a doubt.It’s good enough that I make it when we have people over, bring it with me if we ever actually go anywhere (which is never, but I would) and have even made it on Thanksgiving and Christmas. People love this bread, love, love, love it.If you are scared of homemade bread, this is the bread to make. You can’t mess it up. Ok, well I’m sure if you added way too much baking powder, dumped in tablespoons of salt, or maybe accidentally grabbed the powdered sugar instead of the flour. Yeah, in that case, I think it would be bad.

Hi! I used an IPA and it was too strong, the taste overpowered the bread. It is too bad because the bread came great otherwise. I will try a modelo and pumpkin beer. If you have any other recommendations for a beer that will not leave any taste of beer that would be great. Thank you!
I like this bread paired best with homemade chili or gumbo. But it’s also great as a side with roasted chicken, grilled steak, or even leftover for breakfast. I am telling you, this is your new favorite bread. Trust me!Just made this recipe for the first time. It was delicious! I just used a Miller Lite, but I will definitely branch out and try something different next time.

I’m not lying, I make a lot of food (A LOT). Actually, I make so much food that typically we have two or three freshly baked desserts lying around on any given day. You’d think I would give them away, but I can’t. By the time I’m done shooting them, and by the time my family has gotten their hands on the treats, it looks like an animal got to them.In all fairness, I do a number on them while photographing, but my family kind of destroys them. Some people pick off their favorite parts first. Some people go straight for the middle. And some people dump the containers upside down, shake em side to side and do a little dance well they’re at it. I made my first loaf on Sunday and it was such a hit that my 2nd loaf is in the oven right now! Sooooo easy and sooooo delicious! I used Modelo beer and it worked great! Thanks Tieghan! xo I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I try to live simply, eat seasonally, and cook with whole foods. My hope is to inspire a love for amazing food, as well as the courage to try something new!My mom actually asked me if I had anything for her to take to this “thing” she had last night. I was like, seriously…sure, if you want to take the bars and that cake…that looks like animals got to it. Yeah, she passed. So I quickly whipped her up a batch of this beer bread. So easy and such a crowd pleaser!

The only reason I was not going to post this recipe is because it’s embarrassingly easy. One bowl, five-minute prep – tops (seriously tops), and five ingredients that I honestly think most everyone always has on hand.Lastly, if you make this 5 Ingredient Beer Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, the Half Baked Harvest Every Day cookbook has your new favorite recipe.
We made the beer bread today for Father’s Day’s today. I hate to say but it spilled all over our stove and set off all the smoke alarms. It kind of ruined our party. We love all your recipes and hope you tell people to put a tray under the bread. I have to say your steak and corn salad saved the day! You are brilliant and make amazing food! We bought your cook book and love your recipes! You have opened up a whole new cooking world for us! We are excited to see what you do next! Thank you!

Anyway, I switched up Tieghan’s recipe a bit by using whole wheat flour (a little more nutritious, right?) and it’s not pumpkin beer season anymore, so I used a Yuengling that I had in the fridge. Though, I will definitely have to try this again with pumpkin beer next fall! Since I had time to bake Saturday afternoon, I thought it was also a good opportunity for more practice with my new lighting kit. So here is a yummy and easy homemade bread recipe, courtesy of Half Baked Harvest, and some more of my attempts at new and improved photos. Enjoy!
I will say that last week, I stuck to Cookie & Kate’s Blueberry Honey Bran Muffins for breakfast, kale salads with a hard boiled egg, pomegranate seeds, chopped veggies and Trader Joe’s delicious green goddess dressing for lunch, and fish or vegetarian soups for dinner (just so you think I’m not TOTALLY lying about my oh-so-typical new year’s resolution). But weekends are the time to indulge, so I scoured food blogs for something yummy to bake and came across Half Baked Harvest’s 5 Ingredient Beer Bread. I am a bit of a fan girl of both the Half Baked Harvest and Cookie & Kate blogs, which I visit often for food and photo inspiration.Combine the flour, brown sugar, baking powder, and salt in a large mixing bowl. Pour in the beer and stir until just combined. Pour the batter into a loaf pan.

Okay, so not exactly a “I’m committing to health and fitness” recipe, but hey, this is not a health and fitness blog. It’s a food blog — I’m writing to share the yummiest recipes that I find/create, not the healthiest.
This recipe that I used is I believe the original posting from 2013, and it’s exactly what it says. Five ingredients. That’s all you need. Ready? Flour, baking powder, brown sugar, salt, and 12oz of your favorite beer. That’s it. 1,2,3,4,5. Sounds easy enough, right? Next all you need is a large bowl for mixing, a wooden spoon or spatula, and a loaf pan to bake it in. And this is why often times, what we see at first isn’t always what we get when trying out certain recipes because there are so many variances that contribute to those subtle differences. The size of measuring cups for example really do vary from brand to brand and not all are created equal. So although my spidey senses told me that my bread base was a tad on the thicker side, I forged ahead and baked away. Half Baked Harvest has a few variations of this bread recipe. In the most recent one I’ve seen, Tieghan is using a darker beer and honey in place of brown sugar, so be sure to check out the site and try the recipe that speaks to you the most. This one seemed to be pretty neutral and again, EASY, which is awesome! This bread goes with both sweet and savory toppings, which is also a huge plus. I bet it’ll be great sliced and toasted with a soup or for breakfast with eggies! I hope you meows give it a try! There you have it, dear reader. Quick, easy, simple, and delicious. Just how we like it around here. 😉 Until we eat again… Happy Cooking!

I don’t know about you meowsers, but I enjoy baking quite a bit. I suppose as far as bread is concerned, most meows feel either intimidated by it and think it’s too hard or takes too much time. Thankfully there’s a world full of easy bread recipes that don’t require a high level of cooking skills and only use a handful of ingredients to pull it together. And I’m here to encourage you to try your hand at it with a recipe that was created by one of my favorite cooking blogs, Half Baked Harvest by Teighan Gerard.

That’s such an easy recipe! I’m going to try it with different types of beers when I get a chance. A darker beer with some cinnamon and sugar might be a tasty treat!
Here’s where it got interesting for me. To start, I don’t own a bread pan or loaf pan, but I do own a set of mini loaf pans from Chicago Metallic that I adore! So that’s what I used. So if you’re in the same boat as I was as far as the actual cooking equipment is concerned, you’ll have to make the necessary adjustments and consider if it will add or subtract in the amount of baking time. I also own a ton of round cake pans, which I could have used instead of the mini’s, but I wanted to stick as close to the recipe as possible. My little loaves took about 45 minutes to bake with 15 minutes of rest time before slicing.

Hey there, Lori! The link is the original recipe dated 10/2013…However she does change up the sweet aspects of the recipe between honey, brown sugar, etc… keep in mind that if your using table salt to cut it by half the ratio of kosher salt and the type of beer varies as well. Other than that, the recipe is pretty fool proof and crazy easy! Happy baking! 🥰
Hahahaha!!! 😅Ok, ok… You’re right 😝 But seriously… great idea! Now I’m thinking of all kinds of ways to switch it up with this recipe. I love the cinnamon idea. Let me know how it turns out when you decide to make it!! ✨🥰🍞Next was the actual consistency of the dough or “batter” as it’s referred to in the original recipe. I feel that the wording of a recipe is vital when there’s a lack of visual references. Thankfully HBH has several video tutorials out there so you can see what I mean. When I was mixing everything together after being sure I measured everything to the tee, my end result was in between a dough and a batter. I felt compelled to add a bit more water to it a little at a time being mindful not to over-mix the base to get it looking closer to what I had seen in the videos.

Ooooooooh, that sounds yummy! That’s what I really love about this recipe… The kind of beer or even stout you use doesn’t change the outcome of the bread itself, other than the flavor. It’s so versatile. Imagine a nice pumpkin ale or chocolate stout!! See? Now you’ve got me going! 😛✨🙌🏼💕
The end result? Happiness. I was pleasantly surprised by how these little kitties turned out. The outer crust was crisp and chewy, and the inside of the bread was dense, but soft and almost cake like. A hearty bread for sure. I yielded 3 mini loaves out of the recipe. The beer I used was the 805 brand which has a nice flavor that isn’t too malty or hoppy, if you know what I mean. I served the first loaf with honey, butter, and my homemade strawberry preserves which was super yummy! The bread itself is very satisfying on its own and is pretty filling after a couple of slices. I’ll definitely be making this recipe again. Mystic Meals approved! 🥰✨I also made little sandwiches with butter, honey, turkey, and cheese and it was EPIC! Sorry, no pics! They were gone in a flash! 😋🙌🏼 Such a huge hit in our home. My daughter makes it on the regular!! Super easy, delicious and on the table in under an hour. Pro-tip: slice & toast the next morning for perfect morning bite. Love everything I find on bakeitwrite!! Of course, call it over-the-top, but if you do happen to have leftovers, toast a slice, smear it with butter, and sprinkle with a bit of flaky salt. OMG.Make this recipe. Seriously. It is so easy. You most likely have all the ingredients on hand. You are going to feel like the most accomplished baker for how little effort provides such amazing results. And, your family is going to love you. Not only was this recipe ridiculously easy, it was also ridiculously good. I am not a bread baker, as I am intimidated by yeast recipes. But as this recipe was not made with yeast, it fit my capabilities perfectly. It was so quick and easy to put together, and the end product was delicious. I will be making this bread frequently. Hi Amanda! Hmmm…Did you happen to bake this in a glass loaf pan? Not that you would have known, but I always make this in a metal pan. According to King Arthur Flour, “The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer.” Thoughts???

Celebrate the joy of baking! Bake it Write is about baking and the business of baking. You’ll find recipes and resources to help with all your baking needs!The method of topping the dough with slices of butter is just pure genius. The butter melts into the bread as it bakes to create the most insanely delicious crackly crust.

Hi. I’m Sarah. Thank you so much for visiting! With over 20 years in the food industry, I’m excited to share with you what I’ve learned – and am still learning. Bake it Write is all about baking and the business of baking. So excited to have you here for the discussion :-)This is a very tasty, quick to make loaf that was perfect with last night’s soup. There are some differences between the book recipe & her online version but other than putting the loaf pan on a sheet tray (which turned out to be unnecessary) I followed the book. I used a honey brown ale from a local micro brewery and it worked really well. I pulled it out at 35 minutes but that turned out to be too soon as it is a bit underdone at the top in the very middle. I will make this bread again for sure. Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include ‘store-cupboard ingredients’ (salt, pepper, oil, flour, etc.) – unless called for in significant quantity. No kneading. No dough hook. Just a bottle of beer and a few pantry ingredients and your home will be suffused in the comforting aroma of freshly baked bread.Wait, beer? Yes! It’s the secret ingredient in this crusty loaf which takes just 10 minutes of active cooking time to make. Half Baked Harvest‘s Tieghan Gerard shared this recipe with us from her new cookbook, Half Baked Harvest Super Simple. She uses the recipe often, sometimes employing it as the dough for a stunning Rosemary Potato and Wild Mushroom Burrata Pizza—currently the dish up next on our what-to-make-for-weekend-lunch list.

The dough is soft and bubbly. Once it rises, you need only transfer it to a well-floured board and do your best to shape it into a round. We suggest using a bench scraper to lift the edges of the dough over the center before flipping it over onto a piece of parchment paper for baking. A preheated Dutch oven in a hot oven does the rest.

We live in a craft brew paradise; thankfully, we have several gluten free beer options available for purchase. Don’t let this deter you – any GF beer will do for this recipe. Just pick your favorite – light, dark or flavored. Non-alcoholic works too! The bread will taste distinctly like your chosen brew. Ms. Gerard likes to add a pumpkin beer to her recipe in the fall. Truthfully, it’s all good. We also use local honey, butter and eggs. The best ingredient? Ha! Of course – Flour Farm Organic Gluten Free Flour Blend. If you choose to make this with another flour blend, please note that your results may differ.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.

I recently experienced the joy of receiving a new thriller called the Half Baked Harvest Cookbook, which has been my constant companion. In this beautiful cookbook, Tieghan Gerard shares a beloved quick bread recipe from her Nonnie. She tweaked it a bit, and shared her version. I felt inspired to play with it myself, so I walked into the kitchen and immediately adapted this recipe to be gluten free Tipsy Honey Butter Bread. This bread is so delicious! We absolutely love it, and are excited to offer our version to you. Special thanks to Tieghan for sharing her stories and her gifts, (find her blog by clicking on this link: Half Baked Harvest. Her website is lovely, and her recipes, divine.)
Step 4: Cover the surface of the loaf with squares or grated butter. If you use more than 56g (2 oz), place the pan on a baking sheet in the oven to catch the melted butter if it drips over the side, (or use a 9X5″ loaf pan.)Step 2: Drizzle honey over the top of the dry mix and then add the beaten egg. Use a dough whisk or sturdy spoon to mix until combined. Pour in the beer and stir or whisk until completely incorporated. The batter should be very thick and moist. If it seems a bit dry, add another 1-2 T of beer.

To Freeze: Wrap bread and place in a freezer safe container. Freeze for up to a month. Thaw in the container or wrapping on the counter, and eat within two days.
This delicious loaf of gluten free Tipsy Honey Butter Bread is not your typical sweet, quick bread. It has an earthy, lightly sweet flavor with bits of salt sprinkled in each bite. The flavor is uniquely satisfying, and dependent on the type of beer used – so definitely choose your favorite!

Let us know how your gluten free Tipsy Honey Butter Bread turned out! Please leave a comment and a rating in the section provided below the recipe. Thank you!
Step 5: Place pan in the center of a preheated 375 F/190 C oven and bake for 35-40 minutes. We bake our loaf for exactly 37 minutes every time. A toothpick inserted in the center will come out clean.The nutrition information provided below is for the recipe as written using 56g (2 oz) organic salted butter and a gluten free Lager. One loaf yields approximately 12 slices weighing about 67g (2.4 oz).

Step 3: Use a silicone spatula or spoon to transfer batter into the prepared 8×4″ loaf pan. Slightly shape the batter to form a loaf, otherwise the loaf will rise exactly as you poured the batter in.Step 6: Remove pan from oven and place on a cooling rack. Allow to sit for 10 minutes before turning out to finish cooling. This bread is best eaten warm the same day or within one more day, warmed in a toaster oven or microwave. Smother with butter, honey butter or your favorite spread.