Honey Beer Bread Recipe | Gimme Some Oven (2024)

FAQs

What is the best beer to make beer bread with? ›

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.

To carbonate a 5 gallon batch of beer with honey, you can typically replace 5 oz of priming sugar and use 1 cup of honey. Bring 16 oz of water to a boil. Add the 1 cup of honey to the boiling water and stir vigorously. Add this honey solution to the bottom of your bottling bucket, then rack your beer on top of it.

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.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

If you're new to baking with beer, porters and stouts are the best place to begin. Because they're brewed with dark roasted malt, they lend flavor notes of cocoa and coffee. Porters lean more toward chocolate and malted flavors with less bitterness.

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.

Mead (/miːd/), also called hydromel (particularly when low in alcohol content), is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops.

A good place to start experimenting is with one to two pounds of honey per 5-gallon batch (~0.5–1 kg/19 L) of mid-gravity beer. One pound (0.45 kg) will tend to impart a fairly subtle flavor, while two pounds (0.91 kg) will yield a much more pronounced and noticeable contribution.

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

Why can't you bake with honey? ›

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.

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.

Yeast. I use instant yeast for my recipes as it is super easy and doesn't require activating, and the liquids don't necessarily have to be warm (it will just take longer to rise). Milk powder. Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise.

Perfect Your Yeast Levels

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

Most are fair game for beer batter (Pilsner Urquell, Stella Artois, Modelo, and Firestone Pivo Pils are particularly nice), with the exception of Bohemian pilsner, which comes with a heavy dose of spices that can change the overall flavor of your dish. In a beer batter, pilsner is one of the more low-key options.

It's also the phrase you'll find gracing each box of Trader Joe's Beer Bread Mix. The flavor of the finished loaf really depends on what kind of beer you use: Go with a lager for a lighter profile, an IPA for a hearty, hoppy taste, or a stout for a rich result with a slightly darker finished product.

Just remember that whatever beer you choose, the flavor profile will come through. In general, I'd probably steer clear of IPAs, unless you really love that bitterness, since it gives the baked bread a slightly bitter bite. But I think dark and fruity beers would almost always work really well,” he said.

Wheat beers are great for chicken and seafood. If you're cooking pork, beef, and lamb, you will need ales, porters, and stouts. Hearty meat goes well with belgian ales. Stews pair well with ale.