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salt grass steakhouse shiner bock beer bread

Shiner Bock Beer Bread Recipe

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz Shiner Bock beer, room temperature
  • 3 cups (360g) all-purpose flour
  • 3 tsp baking powder
  • 1 tsp kosher salt
  • 3 tbsp honey
  • 4 tbsp (55g) unsalted butter, melted, divided

Method
 

  1. Preheat the oven to 375°F (190°C) and grease a 9x5-inch loaf pan. Whisk together the flour, baking powder, and salt in a large bowl until no streaks remain.
  2. Pour in the Shiner Bock and honey, and fold with a spatula until just combined, about 15 to 20 strokes. Stir in 2 tbsp of the melted butter, stopping as soon as no dry flour is visible.
  3. Scrape the batter into the prepared loaf pan and spread it evenly to the corners. Drizzle the remaining 2 tbsp melted butter over the top.
  4. Bake at 375°F (190°C) for 50 to 55 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean. Rest in the pan for 5 minutes, then run a knife around the edges.
  5. Tip the loaf onto a cutting board, slice, and serve warm.

Notes

The batter should look lumpy going into the pan. Folding until it looks completely smooth will tighten the crumb and make the finished loaf chewy instead of tender. If you want to make it ahead, bake the full loaf, cool it completely, then wrap it tightly and store at room temperature for up to a day before serving.