honey beer bread

Beer bread is made so much better with a dollop of honey butter.

There's a lot of buzz about the benefits of local honey. Often unpasteurized, locally produced honey maintains more of its healthy enzymes than store-brand. And though there's no scientific evidence to prove it, local honey has built up a reputation for its supposed allergy-fighting superpowers. 

Health benefits aside, honey is the perfect natural sweetener — and this is the perfect time of year to pick up a bottle from your local farmers. You can find it at the Columbia Farmers' MarketComing HomeLucky’s Market and Hy-Vee on Broadway. Note that darker-colored honey has a heavier taste than lighter ones, though every batch is a little different. 

We've tested three recipes incorporating the sticky staple for you to try at home. Best of all? There's no beekeeping required. 

Honey avocado dressing

honey dressing

Meg Donohue

It’s better to use an underripe avocado than an overripe one for this salad dressing recipe. Add a little extra honey to compensate for an underripe avocado’s bitterness.


½ avocado

Juice from one lemon

2 teaspoons minced garlic*

2 tablespoons local honey

2 tablespoons mayonnaise (or vegan mayonnaise)

Pinch of salt

Directions: Combine all ingredients in a blender until creamy. Use this to put on your favorite salad or as a sandwich spread or dipping sauce.

*Garlic powder can be used as a substitute, but fresh garlic will create a much sharper flavor.

Soft honey cookies 

honey cookies

Meg Donohue

Good luck keeping these cookies around long enough to cool off. Enjoy them with coffee or tea.


2 sticks softened butter

1 cup brown sugar

2 eggs

1/3 cup local honey

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

Directions: Heat oven to 350 degrees. Combine butter and sugar. Add in eggs, vanilla and honey. Mix in flour and baking soda. Stir well. Use a spoon to drop dough onto greased cookie sheets. Bake 10-12 minutes, until golden.

Bonus instructions: Sit and bask in the scent of your kitchen after baking these sweet confections.

Honey beer bread & honey butter 

honey beer bread 2

Meg Donohue

This beer bread is best if consumed fresh. If you need to store it, slice and refrigerate.


For bread:

2 cups all-purpose flour

1 cup bread flour*

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon sea salt

3 tablespoons local honey

12 ounces your choice of beer**

4 tablespoons unsalted butter, melted and cooled

For butter:

½ cup unsalted butter at room temperature

1 tablespoon local honey

¼ teaspoon sea salt

Directions: Heat oven to 350 degrees. Whisk together flour, sugar, baking soda and salt. Mix in honey and beer until just combined. Pour dough into a greased loaf tin. Pour melted butter over top of the batter. Bake for 50-60 minutes. Create the butter by mixing ingredients together in a small bowl.

*All-purpose flour can substitute bread flour, if necessary.

**Although cooking bloggers and food gurus have not decided on a definitive best brew for beer bread, the general consensus is that lagers and ales work best. We recommend using your personal favorite for maximum enjoyment.

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