Maple and honey beer bread

This is a brilliant and super-quick bread, which uses beer instead of yeast - no kneading or proving required, just mix it all together and pop it in the oven in a loaf tin. I used a honey beer, and added a spoonful each of maple syrup and honey. It has a fantastic crunchy crust and is deliciously soft in the middle. It has a very slight after-taste of the honey and hops of the beer, and is quite sweet so could be eaten with honey or jam, but we had it with a beef and beer casserole and it went perfectly.

Ingredients

10 oz all-purpose flour

5 oz bread flour

1 tbsp granulated sugar

1 tbsp baking powder

1 tsp salt

1 tbsp honey

1 tbsp maple syrup

12 fl. oz honey beer

4 tbsp unsalted butter, melted and cooled slightly

Method

1. Preheat the oven to 175°C and grease and line a 9x5” loaf pan.
2. In a large bowl, sift together the flours, sugar, baking powder and salt.
3. Add the honey, maple syrup and beer and mix until just combined.
4. Spread the batter evenly into the prepared pan.
5. Spoon the melted butter over the top of the batter.
6. Bake for 50 to 60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.
7. Leave to cool in the tin before turning out and allowing to cool completely.

Adapted from Cookie Monster Cooking (I used just one spoon of honey and one of maple syrup).