Honey-Glazed Beer Bread

Name: Honey-Glazed Beer Bread
Prep time: 30 min
Cook time: 20 min
Total time: 4 h 20 min
Yield: 2 loaves; about 20 slices
Ingredients: 3 ¾ cups all-purpose flour; 1 cup whole wheat flour; 1 tablespoon malt powder; 2 teaspoons kosher salt; 1 tablespoon dry active yeast; ¼ cup honey; 3 cups beer at room temperature; 1 tablespoon unsalted butter at room temperature

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Proofing Time
3 hrs 30 mins
Total Time
4 hrs 20 mins
Servings
2 loaves; about 20 slices
Calories
143 kcal
Course
Bread
Cuisine
American

Honey-Glazed Beer Bread

Megan Mendez

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This incredible honey-glazed beer bread is served at an award-winning restaurant in Providence, RI. Make this recipe to create a beautiful replica of that amazing, malty bread.

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Ingredients

Servings

3 ¾ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon malt powder (I used barley malt syrup)
2 teaspoons kosher salt
1 tablespoon dry active yeast
¼ cup honey plus more for glazing
3 cups beer at room temperature see note
1 tablespoon unsalted butter at room temperature

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Instructions

Combine flours, malt powder, salt, and yeast in a mixing bowl fitted with a dough hook attachment (if using barley malt syrup as I did, add it during the next step with the honey and beer).
Add the honey and most of the beer. Begin mixing on first speed, adding more beer slowly until the flour is fully hydrated (You may not need all of the beer–I only used about 2 cups).
Switch to second speed and add the butter. Mix until it is fully combined.
Continue mixing until an elastic dough forms. You are looking for the dough to spring back a little when you pull on it and it does not break.
When the dough is finished mixing, cover the bowl tightly. Allow to proof for 1 to 2 hours, until doubled.
When the dough has doubled in size and springs back upon contact, divide into two, one-pound loaves, or smaller rolls.
Shape into tight balls and place on a greased sheet pan (I placed them on pieces of parchment paper I would later transfer to my preheated baking stone). Cover with a cloth or plastic wrap. Allow to proof for about 2 hours.
Score the bread before baking at 350 degrees F for 15 minutes. Take the bread out and glaze with honey using a pastry brush.
Bake for another 5 to 8 minutes, or until it reaches an internal temperature of 200 degrees F. Cool completely before slicing.

Notes

Adapted from Ellie’s Bakery/Gracie’s, Providence, RI
Ellie’s Bakery uses “Shabadoo” Black & Tan Ale from Berkshire Brewing Co.
This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.

Nutrition Information

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Serving 1slice Calories 143kcal (7%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 1g (2%) Cholesterol 2mg (1%) Sodium 113mg (5%) Potassium 2mg (0%) Fiber 2g (8%) Sugar 4g (8%)