No-Knead Poppy Seed Beer Bread
Super simple quick no-knead poppy seed beer bread - no kneading and no mixer. Just combine, stir, bake, ready in 1 hour. Buttery, sweet, moist, and delicious.
Print
Pin
Servings: 1 loaf
Ingredients
- 12 oz. room temperature beer
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1-1/2 tbsp baking powder
- 3/4 tbsp salt
- 2 tbsp butter
- 2 tbsp honey
Instructions
- Preheat oven to 350°.
- Whisk together flour, baking powder, and salt.
- Add poppy seeds.
- Pour in beer and mix.
- Transfer the bread batter to a 4.5" x 8.5" loaf pan that has been sprayed with non-stick cooking spray.
- Bake for 50 minutes.
- Remove the bread from the loaf pan immediately after baking.
- Melt the butter and honey in the microwave for 30 seconds.
- Brush the top and sides of the loaf with the honey-butter.
- Let sit 5-10 minutes before slicing.
Notes
Krazy Kitchen Mom Tips
- This bread is what I call blond bread because it turns a light brown color rather than a darker brown color as it bakes. You will know it is done cooking when a toothpick is inserted in the middle and it comes out clean. If it comes out wet, continue to bake in 2-3 minute increments.
- I use a light lager beer which results in a clean, smooth taste profile. The lager also has a slightly malty flavor.
- For a more hoppy flavor, use an IPA. For a deeper roasted flavor, try a porter or a stout beer.
- Leftovers should be stored wrapped in plastic wrap in the refrigerator. The bread will be good for 5-7 days.
- The cooked loaf can also be frozen for up to 4 months by wrapping it tightly in plastic wrap and placing it in a zip-top bag.