Homemade beer bread is always a treat – especially when it’s kicked-up with bacon, tangy-sweet French’s® Honey Mustard and the totally crushable taste of Oskar Blues® Mama’s Little Yella Pills.
10m
PREP TIME
40m
COOK TIME
173
CALORIES
8
INGREDIENTS
Servings: 8
Ingredients
- 2 1/2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 6 slices bacon, crisply cooked, divided
-
1
can
(12 ounces)
Oskar Blues® Mama’s Little Yella Pils, at room temperature
![substitution]( "substitution")
Substitutions available
- (Use your favorite Non-Alcoholic Beer or club soda, if you prefer!)
- 4 tablespoons French's® Honey Mustard, divided
INSTRUCTIONS
- 1 PREHEAT oven to 375°F. Crumble cooked bacon, reserving 1 tablespoon for topping. Mix flour, sugar, baking powder, salt and pepper in large bowl until well blended. Stir in remaining crumbled bacon.
- 2 ADD beer and 2 tablespoons of the Honey Mustard. Stir, using a large fork, just until combined. (Do not over-mix—batter may be a little lumpy.)
- 3 POUR batter into greased 9x5-inch loaf pan. Brush top with remaining Honey Mustard and sprinkle with reserved bacon.
- 4 BAKE 30 minutes. Increase oven temperature to 425°F. Bake 5 to 10 minutes longer or until toothpick inserted in center comes out clean. Cool slightly in pan. Turn bread out onto cooling rack and let cool 10 minutes before slicing. Serve warm with honey butter.
- 5 Test Kitchen Tip: An 8x4-inch loaf pan will work for this recipe, too! You may need to extend cooking time slightly.
