You Have Got To See This: Honey Beer Bread

Every Thursday I have been putting together a one day

menu by using recipes that I find through Pinterest.

I really hope it's been helping you out.

It's been helping me out, that's for sure.

I get to try these recipes that I find.....

And then I get to tell you all about them.

Am I good with written convincing skills?

I hope so....

I am going to convince you that this is the

best beer bread I have ever had.

And Mom, I know you read my blog,

and I have been begging you for your beer bread recipe,

and well, I won't be begging you anymore.

This one is top notch!

But it sure would be nice to share a childhood recipe

with readers here.....

HINT! HINT!

Did you happen to see what I did with this bear bread?

We ate this bread with stew.

The next day I toasted a piece of this bread

and topped it with a couple over-easy eggs.

OH MY GOSH!

To die for....Seriously!

This recipe came through Pinterest from Lemon Sugar.

Don't you just love her blog name?

It ends with sugar just like mine.

COOL!

But anyway, let me tell you more about this bread.

I slaved all day over a crock pot full of stew,

and the bread got more complements then the sweat

wrenching stew did....

For real?

This is an awesome bread, and the perfect side for

almost any meal.

Just a little piece of advice:

When making this bread, you might want to place a drip

pan under it while it's baking. I had butter drip into the bottom

of my stove.

But it's all GOOD!

Honey Beer Bread

Recipe Source: Lemon Sugar

3 c. all-purpose flour

2 TBS sugar

1 TBS baking powder

1 tsp. salt

2 TBS honey

1 bottle (12 oz.) beer (I used Smuel Adams Blackberry Witbier)

1 stick melted butter

Preheat oven to 350 degrees F. Grease a 9x5x3 loaf pan and set aside.

In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt) Add the beer and honey and stir until just combined. The batter will be thick.

Melt butter, and pour half of it in the bottom of the loaf pan. Spoon the batter into the pan, and smooth slightly on top. Pour the remaining butter evenly over the top of the batter.

Bake for 50-60 minutes or until the top is golden brown and a cake tester comes out clean. If the top is browning too quickly, you can lay a sheet of foil over the top to slow it down. Right when it comes out of the oven, drizzle some honey over the top, and cool slightly on a wire rack.

Serve warm.

This recipe is linked to:

Recipes For my Boys ~ Thursday's Treasures

Miz Helen's Country Cottage ~ Full Plate Thursday

Foodie Friends Friday

The Country Cook ~ The Weekend Potluck