Beer Bread

By • March 20, 2014 0 Comments

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Author Notes: If you’ve ever thought to yourself “oh huh, it’s 10pm but if only I could make the house smell like magical little elves were slaving away on 50 loaves of bread all day wouldn’t that be great,” here’s your answer. Easy to make, delicious beer bread! No proof-time required. I used three types of flour, but feel free to simplify and just use all purpose or something else of your choosing. You can create endless subtle flavors just based off the beer that you use. Pumpkin beer makes for a fun fall-flavored loaf, stout for a deep/strong flavored one–I’ve also made it with PBR though and the result is pretty fantastic.
Abby Reisner

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Makes one 9" x 5" loaf

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup oat flour
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 ounces beer of your choosing
  • 2 tablespoons salted butter
  1. Preheat oven to 375°F and grease a 9? x 5? loaf pan. Or, use an 8? x 4? pan and just increase baking time by a bit. In a large mixing bowl, whisk together the flour(s), baking powder, salt, and sugar. Pour the beer in and stir with a wooden spoon until just combined.
  2. Spoon the batter into the prepared pan and spread it out. Melt the butter and pour on top, using your fingers to spread it evenly to coat the surface. I guess you could also use a brush for this but it’s kind of fun to do by hand. The butter is technically optional, but it’s what gives that nice, brown, crunchy crust and I super recommend it.
  3. Bake for 45-55 minutes (towards the longer end for a smaller pan, for me it was 45 on the dot), until golden brown and firm. Let sit on a cooling rack for 15 minutes in the pan, and then invert on the rack to either cool some more or dig in. Enjoy!

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