This looks amazing. I do a fair amount of baking. I must try this out. Thanks for sharing recipes. have a blessed day 
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Youâre welcome! Iâm glad you like it! I try to post something for just about any skill level in baking. I hope it turns out well for you!
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Honey Butter Beer Bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 12 servings
Ingredients:
Honey Butter:
1/4 cup (67 g) salted butter
3 Tablespoons honey
For the dough:
3 cups (375 g) all-purpose flour, spooned and leveled
1 Tablespoon baking powder
1 1/2 teaspoons fine salt
1/2 teaspoon ground pepper
12 oz (355 ml) beer
4 Tablespoons honey butter, from above
For topping before baking:
2 Tablespoons honey butter
Directions:
Preheat the oven to 375F (non-convection/not fan-assisted). Have ready a 4Ă10-inch or 8 1/2 x 4 1/2-inch metal loaf pan. (For glass loaf pans, reduce the oven temperature to 350F.)
Make the honey butter by melting together the honey and butter in the microwave or a small saucepan, just until the butter melts.
Spoon 2 Tablespoons of the honey butter mixture into the loaf pan and use a pastry brush to brush the bottom and sides of the pan. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, and pepper. Pour in about 1/2 of the beer, together with 4 Tablespoons of the honey butter mixture. Use a wooden spoon to stir together. Begin adding more of the beer, a bit at a time, stirring as you add, until the dough is just moistened and there is no dry flour visible. You may not need quite all of the beer.
Spoon the dough into the prepared loaf pan and spread to fill the pan, slightly mounding in the centre.
Drizzle the remaining 2 Tablespoons of honey butter over the top of the loaf.
Tip! If you have a bench scraper, spray the bench scraper with cooking spray (or brush with melted butter) then insert it into the centre of the loaf lengthwise, pressing it into the loaf about 3/4-1 inch. This will create a controlled crack in the loaf as it bakes and makes for a prettier loaf.
Place the loaf pan on top of a baking sheet (to catch any butter bubble-overs if necessary).
Place into the oven on top of the baking sheet and bake until a toothpick inserted in the centre of the loaf comes out clean, 45-50 minutes for a 4Ă10 loaf pan or 50-60 minutes for an 8 1/2 x 4 1/2-inch loaf pan. Remove from the oven and cool in the pan for 5-10 minutes. Run a knife around the outside of the loaf and remove it to a wire rack to cool.
Serve warm with butter. Store in an airtight container for up to 2 days or freeze for up to 3 months.
Notes:
You can use any beer, but I find a lighter lager, ale or pilsner beer works nicely. I used Coors Light here, as it was what was in the fridge.
If youâd like, you could sprinkle a little finishing salt (such as Maldonâs) on top of the loaf when it comes out of the oven.
Ingredients and substitutions:
A few notes about the key ingredients âŠ
Beer â It wouldnât be beer bread without beer! While you can technically use any beer, for the best results, I like to go with a lighter lager, ale, or pilsner beer. Iâve used Coors Light here, just because it was in the house. The flavor was perfect. Not too beery, so it would appeal to all.
Honey â Any liquid honey will work here, but I would avoid a heavily fragrant honey, which might not blend well with the beer flavor.
Salt â Donât skimp on the salt. It sounds like a lot, and there may be a temptation to cut it back a bit, but salt is really needed for flavor in this type of quick bread. It also brings a nice balance to the sweetness of the honey.
You can use either a 4Ă10-inch loaf pan (thatâs what I used here) or an 8 1/2 or 4 1/2-inch loaf pan. The baking time will be a bit longer for the 8Ă4 loaf pan.
As noted above, donât reduce the salt as it is needed in this type of quick bred to really bring the flavours together. If you like, you can also sprinkle a little finishing salt on the loaf when it comes out of the oven.
Beer bread is much like biscuits in that the amount of beer you add to the flour mixture will vary a bit, so you may not need to add the entire amount specified. Judge by the moistness of the dough.
Storing and freezing:
Beer bread is best enjoyed on the day it is baked and is especially nice enjoyed warm with butter. It can be made earlier in the day and reheated. Simply loosely wrap in foil and pop into a 350F oven for 8-10 minutes to warm it up.
Store leftovers in an airtight container at room temperature for a couple of days.
You can freeze beer bread well-wrapped for up to 3 months.
Nutritional Facts:
Serving: 1serving, Calories: 177kcal, Carbohydrates: 30g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 324mg, Potassium: 147mg, Fiber: 1g, Sugar: 4g, Vitamin A: 119IU, Vitamin C: 0.03mg, Calcium: 51mg, Iron: 2mg
Recipe courtesy of Seasons and Suppers.ca
3 Likes
Easy Lemon Ricotta Bread
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 1 loaf
Ingredients:
1â
cups all-purpose flour
1œ teaspoons baking powder
Πteaspoon salt
1 large egg (room temperature)
1 large egg yolk (room temperature)
Ÿ cup granulated sugar
1 tablespoon lemon zest
2 tablespoons vegetable oil (I use sunflower or corn oil or even a light olive oil)
Ÿ cup + 2œ tablespoons ricotta cheese (220 g total, if you double or triple the recipe, double or triple this amount)
œ teaspoon vanilla extract
2 tablespoons lemon juice
3 tablespoons milk (2% or whole milk)
Extras:
2-3 tablespoons slivered almonds
Directions:
Pre-heat oven to 350F/180C. Grease and flour or spray an 8-inch or 9-inch loaf pan, or for easier removal, line the pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
In the mixing bowl, beat the egg, yolk, sugar, and zest for approximately 2-3 minutes or until light. Add the oil, ricotta, vanilla, lemon juice, and milk, and beat to combine.
Add the dry ingredients and beat to combine; do not overmix. Transfer the batter to the prepared pan, sprinkle with the almond slices, and bake for approximately 50-60 minutes or until baked through. Test with a toothpick; when dry or a few crumbs are attached, itâs done.
Let cool 15 minutes in the pan, then move to a wire rack to cool completely. Enjoy!
Notes:
Substitutions and Variations:
Simple lemon glaze: Add a simple lemon syrup or lemon glaze to the top.
Frosting: Use the creamy vanilla frosting from my Frosted Coconut Pound Cake.
Add-ins: For a blueberry lemon ricotta pound cake, add some fresh blueberries. Raspberries or white chocolate chips could also be added to the quick bread batter before baking.
Nuts: Instead of topping with almonds, try pistachios, hazelnuts or macadamias.
Type of citrus: For an orange-ricotta pound cake just use orange zest and orange liqueur!
Baking Tips:
Room temperature ingredients: Bring your egg, ricotta, and milk to room temperature so they blend better with the sugar.
Drain ricotta: If your ricotta is âwetâ, place it in a fine mesh sieve over a bowl and let it sit for an hour.
Fresh lemon juice: Freshly squeezed lemon juice will taste best in this recipe! You can use more or less, depending on your taste preference. Zest the lemon before juicing it.
Avoid over-baking: Bake until a toothpick inserted in the center comes out clean. Overbaking it will lead to a drier cake texture.
Garnish with powdered sugar: After the bread is cooled, add a dusting of powdered sugar.
How to store lemon ricotta bread?
Covered at room temperature, you can store this bread for up to 3 days. It will also stay well sliced in an airtight container for about a week. This is a great way to be able just grab a slice and enjoy it throughout the day!
Can I freeze the bread?
Yes! Cool completely, then wrap the bread loaf in plastic wrap, then aluminum foil, and store in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge while still wrapped or on the counter at room temperature for a few hours.
Nutritional Facts:
Calories: 1438kcal | Carbohydrates: 170g | Protein: 36g | Fat: 73g | Saturated Fat: 24g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 470mg | Sodium: 842mg | Potassium: 1151mg | Fiber: 3g | Sugar: 155g | Vitamin A: 1421IU | Vitamin C: 19mg | Calcium: 816mg | Iron: 4mg
Recipe courtesy of An Italian In My Kitchen.com
3 Likes
Barley Bread 
Servings: 1 loaf
Prep Time: 20 minutes
Cook Time: 20 minutes
Passive Time: 20 minutes
Ingredients:
8 ounces barley flour
1 lb strong wholemeal flour
1 teaspoon salt
1/2 ounce fresh yeast
2 teaspoons clear honey
1/3 cup brown ale
2 cups warm water
Directions:
Mix the flour and salt together.
Blend the yeast with a little of the ale to create a creamy paste, then mix into this the rest of the ale, honey, and 1.5 cups of warm water.
Add this liquid mixture into the flour and salt until you have a firm dough. NOTE: You may need to add a little extra water to get the right consistency.
Shape the dough into a ball, leave it in the bowl and cover it with clingfilm. Place the bowl of dough in a warm area of the kitchen and wait until the dough has risen to about twice its original size.
Remove the clingfilm, press the dough down firmly, and split it into 2 halves.
Place each half of the dough in a bread or cake tin (depending upon the shape of the loaf you want to bake). Cover each tin with a cloth and set it to one side to allow the dough to rise further.
Bake in a preheated oven (230 degrees Celcius) for about 20 minutes.
Remove from the oven and turn out the loaves onto a wire rack. Leave until cold before cutting and serving.
Recipe Notes:
Barley flour can be difficult to find. I order mine from a local wholefoods supplier.
Barley bread recipe by Shelagh Caudle
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I am always intrigued about what people did, ate, how they acted and lived waaayyy back when⊠their foods included⊠This looks like a very interesting bread & seems like it would be good for the upcoming Sabbat!
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Itâs an interesting site! I went looking for a good barley bread recipe and found so much more!
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I went to it too! Iâm very intrigued by the Medieval Recipes. Iâm glad you found more than you were hoping for & shared with us!
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Youâre welcome! Iâm glad you liked it!
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Bring on the bread recipes! 
You know itâs time for Lughnasadh when the forum fills up with bread 
Thank you so much for this recipe, @Amethyst! 
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Youâre welcome! I have a good bannock recipe Iâm going to post next week!
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Hereâs the second of my two seed bread recipes this week. @Amaris_Bane asked for one for a bread machine so here it is!
Seed Bread Recipe
This recipe is for the bread machine, 1 1/2 to 2 lb. (750 g â 1 kg) bread loaf pans.
Ingredients:
1 1/4 cups (300 ml) warm water
2 tbsp. (25 ml) liquid honey
2 tbsp. (25 ml) vegetable oil
1 1/2 tsp. (7 ml) salt
1 cup (250 ml) whole wheat flour
2 cups (500 ml) all-purpose flour
1/4 cup (50 ml) flax seeds
2 tbsp. (25 ml) sesame seeds
1 tbsp. (15 ml) poppy seeds
2 tsp. (10 ml) quick-rise (instant) dry yeast
Directions:
In order, place water, honey, oil, salt, flours, seeds, and yeast into your baking pan. Remember not to let the liquids touch the yeast. Choose a whole-wheat setting on your bread machine. Remove baked loaf from the pan and cool on a rack.
If you would like a hearth-type bread:
Simply make the dough in the bread machine and then remove it to a floured surface. Punch down the dough and gently pull it into an 8 x 11 inch (20 x 28 cm) rectangle. Starting at the narrow end, roll up into a cylinder, pinch along the bottom to smooth and seal. Fit it into a greased 8 x 4 inch (1.5 L) loaf pan. Cover and let rise for 1 hour (or until doubled in size).
Brush the top of the loaf with water. With a sharp knife, cut a slash about 1 inch (2.5 cm) deep along the length of the top. Bake at 400Âș F (200Âș C) for 15 minutes. Reduce heat to 350Âș F (180Âș C) and bake for 30-35 minutes. The loaf will be brown and should sound hollow when tapped on the bottom. Remove from pan and cool on a rack.
Recipe courtesty of Bread Experience.
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Thank you! Iâm looking at many options for bread making. I wish I could make them all!! 
Sounds delicious 
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For next week I have a quick bread type recipe, strawberry bread. Sounds yummy to me!
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Thank you!! Looking forward to getting this Sunday!
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Youâre welcome! I hope it turns out well for you!
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Not one but two bread recipes from the generous @Amethyst- we are blessed with bread! 
These recipes are great to have on hand for the upcoming Lammas.
Thanks so much for sharing, Amethyst!
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Youâre welcome my dear! I couldnât decide so I decided on both! LOL.
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Whatâs better than one loaf of homemade bread? TWO loaves of homemade bread! Iâd never turn away from an extra bread recipe, and itâs definitely the season for bread recipes!
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If only it wasnât so darn hot to bake bread!
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