Let’s make some … beer bread?

Posted on by laurenarva

Beer is not exactly the initial thought that comes to mind when I contemplate bread, but hey, I firmly believe in abstaining from knocking on something until you’ve tried it. You never know what you could be missing out on by pulling your nose up toward something foreign.

I was scrolling through some recipes via Google, trying to determine which one to share and discuss with all of you, when my attention was snagged by a recipe for beer bread. Naturally, I was intrigued, so I decided to check it out; because it sounds so damn tasty, I thought I would share it with all of you in hopes of a brave soul being willing to try making it. This recipe comes from food.com.

“INGREDIENTS

  • 3 cups flour (sifted)
  • 3 teaspoons baking powder (omit if using Self-Rising Flour)
  • 1 teaspoon salt (omit if using Self-Rising Flour)
  • 1⁄4 cup sugar
  • 1 (12 ounce) can beer
  • 1⁄2 cup melted butter (1/4 cup will do just fine)

“DIRECTIONS

  • Preheat oven to 375 degrees.
  • Mix dry ingredients and beer.
  • Pour into a greased loaf pan.
  • Pour melted butter over mixture.
  • Bake 1 hour, remove from pan and cool for at least 15 minutes.
  • UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
  • Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a ‘hard biscuit’ as some have described. That’s because they aren’t sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the ‘correct’ way and you will see an amazing difference in the end product.
  • I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
  • The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;),” the recipe explains.

Have at ‘er, my friends.

Photo by Laura Ockel on Unsplash

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