Honey Beer Bread Recipe | Gimme Some Oven (2024)

FAQs

Does beer have to be room temperature for beer bread? ›

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.

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.

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.

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.

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.

Keep in mind, the alcohol evaporates in the baking process, so it is safe for the kids to enjoy as well. Add in cheese if you like, it's not necessary, but it is delicious. Drizzling butter on top helps it have a nice crust. This beer bread comes together in less than 5 minutes and bakes in less than an hour!

Bread recipes call for yeast because carbon dioxide is the key ingredient needed to puff up the dough and make the bread fluffy. Since most beers still contain yeast cells at the end of the fermentation process, you can substitute a can of beer for yeast for a denser result.

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? ›

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.

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.

Beer was too cold. The recipe called for room temperature, but I used beer that had just come from the store and was refrigerated. Batter was over mixed.

If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.

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).

The optimal fermenting temperatures of yeast vary considerably. Some ale yeasts for example, do not perform well below 65 °F (18 ºC).

Just Right. While there isn't one universal temperature that suits all beers, there are a few basic rules you can follow to maximize the flavor of your brews without sacrificing their thirst-quenching qualities. For example, all beers should be served between 38-55° F.

General Serving Temperature Rules:

All beers should be served between 38-55° F. Lagers are served colder than ales.

The 24-day mark has always worked well for us. We have gone over in some cases but mostly by a few days. If I had to put a date on it, I would say you want to bottle your beer around 28 days, or if you cannot bottle it then you would want to rack it into a secondary fermenter to get it off the yeast.