Honey Beer Bread

My son has become obsessed with making this bread. It is absolutely delicious and he can make it completely independently. He has experimented with several types of beers but his favorite is a light lager because the flavor it imparts is more subtle.

This recipe was adapted from Little Sweet Baker. We have made it several times to serve with pulled chicken sandwiches- a great combination. The bread is buttery and has a chewy texture. Great!

Yield: One 9-inch loaf

  • 3 cups (375g) all-purpose flour
  • 1 T baking powder
  • 1 tsp coarse salt
  • 1/4 cup (60ml) honey
  • 1 bottle of beer, of choice (330 to 355 ml) of choice, at room temperature (our favorite is Trader Joe’s light lager)
  • 4 T melted unsalted butter, divided (I melt the butter in the microwave in separate 2 T portions)
  1. Preheat oven to 350F, preferably on convection.
  2. Grease a 9×5″ loaf pan with cooking oil spray. Set aside. (I used a glass loaf pan.)
  3. Sift the flour into a large bowl, then whisk in the baking powder and salt.
  4. Pour in 2 tablespoons of the melted butter, followed by the honey and beer.
  5. Stir all the ingredients together until just combined.
  6. Spoon the batter into the prepared pan and brush the remaining 2 tablespoons of melted butter on top.
  7. Bake for 40 to 55 minutes or until a toothpick inserted into the center comes out clean.
  8. Let cool in pan for 5-10 minutes, then remove the bread to cool on a wire rack.

Brazilian Beer Chicken

I have already made this fabulous, full-flavored grilled chicken twice this summer. We loved it!

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I used boneless, skinless chicken thighs instead of a whole chicken and coarse grain mustard instead of regular Dijon. On the first occasion, I served it with tzatziki and arugula-basil salad with peaches. Recently, I served it again with roasted potatoes, a raw zucchini salad, and sautéed fresh corn with shallots. All delicious. The original recipe suggests serving it with rice and beans. Next time!

Yield: Serves 4 to 6

  • 12 to 16 oz beer (I used a Brooklyn lager)
  • 1/2 cup vegetable oil (I used canola)
  • 1/2 cup whole grain Dijon mustard or Dijon mustard
  • 1 T sweet paprika
  • 1 tsp freshly ground black pepper
  • 1 medium yellow onion, thinly sliced
  • 12 cloves garlic, thinly sliced
  • 2 bay leaves
  • 9 to 10 boneless, skinless chicken thighs or 1 (3 1/2 to 4 pound) whole chicken, quartered
  • coarse salt
  • parsley, for garnish, optional
  1. Combine the beer, oil, mustard, paprika, and pepper in a bowl with a spout. Whisk throughly to blend.
  2. Stir in the onion, garlic, and bay leaves.
  3. Place a ziplock bag in a pyrex dish. (I used a 1 gallon bag.) Place the chicken pieces in the ziplock bag.
  4. Pour the marinade over the chicken in the bag. Seal the top and squeeze out excess air.
  5. Turn to coat all of the meat. Lay bag horizontally in the pyrex dish. Let marinate in the refrigerator for 6 hours or up to 2 days, turning occasionally.
  6. Preheat the grill.
  7. When ready to cook, remove the chicken pieces from the marinade and blot dry with paper towels. Season generously with salt.
  8. Oil the grill and cook the chicken, marinating occasionally, until lightly browned and cooked though.
  9. Garnish with parsley, if desired, and serve immediately.

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