Beer Bread

While I can’t make a loaf classic yeast bread or dinner rolls to save my life, I am really good at Beer Bread.  Beer bread is in the quick bread family, so instead of requiring extra time to let the dough rise and to knead the bread, it can be ready a lot faster.  This classic beer can be ready to eat in an hour and has a nice light flavor and a crispy, chewy crust on the outside.  The crust on this bread is everything!  I think it’s truly perfect.

One thing to keep in mind with this bread though is that you need to sift your flour.  If you don’t have a sifter, you can go ahead and use any fine mesh strainer and shake your flour through it while you are putting it into the mixing bowl.  This will ensure that your loaf of bread doesn’t get too dense or “brick” like.  You will also want to use a light, plain-jane beer for this bread.  I know it might be tempting to grab some of the craft beers or something a little higher-end, but trust me.  If there is any bitterness in your beer, it will only be highlighted when you are baking.  If you do insist on using a bolder flavored beer, go ahead and add a few more tablespoons of sugar.

Beer Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

3 cups all-purpose flour, sifted

3 teaspoons baking powder

1/4 cup sugar

1 teaspoon iodized salt

12 ounces light beer

3 tablespoons melted butter

Directions:

Preheat oven to 350 degrees.  Grease a 9×5 bread loaf pan  In a mixing bowl, combine sifted flour, baking powder, sugar, and iodized salt.  Add beer and stir just until combined and the flour is no longer dry.  Spread the batter in the loaf pan.  Pour the melted butter over the top and place the pan in the oven.  Bake for 50 minutes or until tester comes out clean.  Remove from the oven and serve warm.  (Find my honey butter recipe here!)

For more recipe visit wineandhotdish.com!

 

 

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