I love bread, all kinds. I like to think it’s because I’m ¼ Italian and ¾ German, at least that is what I blame my bread-love on. This will become your recipe for a quick bread to go with any soup or stew and most likely you will have the ingredients on hand.
What beer to use? Your choice! Different beers lend different flavors, I’d love to hear what your favorite is for this bread. Darker beers yield a heavier beer taste, and lighter is well lighter. Typically while I love a smooth dark lager, I do prefer a lighter beer for my beer bread.
TIP#1: Instead of making one large loaf that our family won’t possibly consume in one sitting, I split it up and make it into 4 small mini loaves, freezing what we don’t use for another day.
Start by measuring out your flour, then add your salt, sugar and baking powder, stir together with a whisk in a medium mixing bowl.
Stir in ¼ cup of your melted butter.
Slowly pour in the beer, stirring while you pour. It will foam up and your mixture will be lumpy, sticky and thick. Spoon into prepared loaf pan or 4 mini loaf pans and smooth top.
TIP#2: The alcohol cooks out during baking, so it is safe for kids and non-drinking adults alike!
Bake for 20-30 minutes for mini loaves, 55-1 hour for full size loaf pan, until toothpick comes out clean. During the last 5 minutes of baking, remove from the oven and brush the top of the loaf(s) with remaining melted butter, then return to the oven.
Let cool for 10 minutes then invert pans to remove bread, slice and serve immediately.
TIP #3: You may add shredded cheese, green chopped chilis (drained) or herbs (try dill, yum!) during your mixing process to add a different flavor.
TIP #4: Wrap cooled leftover loaves in foil, then place in freezer baggie and freeze until desired use. To reheat, remove from baggie and place foil wrapped loaf into a preheated 250 degree oven for 20-30 minutes.
- 3 cups all-purpose flour
- ¼ cup sugar (I use unbleached, organic)
- 3 tsp baking powder (or 1 Tablespoon)
- 1 tsp salt
- 1 12 oz can/bottle of beer
- ½ cup melted butter, divided
- Preheat oven to 375 degrees.
- Butter or use non-stick spray on one loaf pan or 3-4 mini loaf pans.
- Mix flour, baking powder, salt and sugar together using a whisk.
- Add ¼ cup melted butter and stir into mixture.
- Add beer, slowly, it will foam up, then stir gently.
- Dough will be very sticky, thick and a little lumpy.
- If desired, add herbs (try dill 1 tsp), or 1 cup shredded cheese (your choice) or 1 can of diced green chilis (drained) and stir in.
- Scoop evenly into loaf pan(s) and smooth top.
- During last 5 minutes of baking brush on balance of melted butter, return to oven.
- Bake 20-30 minutes for mini loaf pans, until toothpick inserted comes out clean.
- For full size loaf pan, bake 55-1 hour, until toothpick inserted comes out clean.
- Let sit on cooling rack for 5-10 minutes and then invert to remove bread.
- Enjoy immediately with butter or cool completely and freeze or refrigerate leftovers.
- Leftovers may be wrapped in foil, frozen in freezer baggie. To reheat, place foil wrapped loaf in 250 degree oven for 20-30 minutes.
- All beers work! Try your favorite! Darker beers yield a stronger, beer taste.
- All alcohol cooks out during baking process, so safe for kids and non-drinking adults.
- Note: If using dark or glass loaf pans, reduce heat by 25 degrees and bake until toothpick comes out clean.