Simple Beer Bread
I was at the grocery store the other day and came upon a boxed mix for beer bread. Intrigued by this interesting mix, I decided to head home and research some different recipes; I figured I would save a few dollars and (hopefully) yield a better result by making it from scratch. After sifting through several different variations on this hearty bread, I finally found a recipe that suited my (rather picky) taste.
- I used a 12 oz can of bud light for my recipe, but I’m sure any beer that you have on hand will be perfect. I’m excited to try this recipe with a Guinness!
- If you prefer a savory bread, reduce the sugar to just a teaspoon or two. You can easily adjust the sweetness according to your taste.
- This bread yields a very crusty loaf, if you prefer a softer crust, mix the butter into the batter, rather than brushing it on top of the loaf.
- If you aren’t weighing your flour, be sure that you sift your flour BEFORE measuring, otherwise you will likely get a dense loaf.
Simple Beer Bread
- 3 cups (12.85 oz.) bread flour
- *If you’re not weighing the flour, SIFT before measuring, otherwise you will get a very dense loaf.
- 4 1/2 tsp. baking powder (omit if using Self-Rising Flour)
- 1 1/2 tsp. salt (omit if using Self-Rising Flour)
- 1/4 cup sugar
- 12 ounces beer
- 2 tbls. melted butter – reserved
- Preheat oven to 375 degrees.
- Whisk together dry ingredients.
- Add beer and mix with a wooden spoon until just combined. (Be careful not to overmix)
- Pour into a greased loaf pan.
- Bake 50 minutes. Remove loaf from oven and brush melted butter on top of crust.
- Return bread to oven for an additional 5-10 minutes, or until loaf is nicely golden. This may vary slightly depending on the heat of your oven.
- Remove bread from oven and turn out from pan onto a wire cooling rack.
- Let cool for at least 15 minutes and enjoy!