Brown Butter Beer Bread
This bread is the perfect mix of sweet and savoury and makes for the most indulgent of breakfasts.
Equipment
- Loaf Pan
Ingredients
Brown Butter
- 1 cup Butter I prefer salted butter for this recipe.
Batter
- 3 1/2 cup Flour
- 1/2 tsp Salt
- 1 Tbsp Baking Powder
- 473 ml Lager
- 1/4 cup Brown Butter
- 1/2 tsp Nutmeg
- 1/2 tsp Vanilla
- 3 Tbsp Brown Sugar
Drizzle
- 1 tsp Honey
- 2 Tbsp Brown Butter
Instructions
- Begin by making the brown butter. Put the cup of butter into a small pot on the stove over medium low heat. Melt fully and allow to bubble gently for about 15-20 minutes. Stir occasionally. Remove from heat once a thick layer of foam has formed and butter is a deep golden brown. Set aside.
- Heat the oven to 375F. Grease a 9x5 loaf pan.
- In a large mixing bowl, combine the lager, brown sugar, vanilla, and 1/4 cup brown butter.
- Add the flour, salt, baking powder, and nutmeg. Stir with a wooden spoon to combine, but don't over mix. It should be just combined.
- Transfer the batter to the loaf pan and smooth the top with a spatula.
- In a small bowl make the drizzle by whisking together the butter and honey. Pour the mix over the top of the batter. Tilt the pan slightly to distribute. Don't worry if it doesn't spread all over.
- Bake the loaf for about an hour, or until a wooden skewer inserted in the center comes out clean. Cool fully on a wire rack before cutting.
- Store in the fridge for 2 weeks or in the freezer for up to 2 months.