3 April, 2016
Beer BreadPosted in : baking, beer, bread, easy, quick, Uncategorized on by : Jeanette Rueb
*opens fridge and sees beer*
“This has been here for, like, ever.”
*takes out and opens beer*
“Maybe my taste has changed since last time…”
*takes a sip*
*Beer sits on coffee table for an hour, untouched.*
“I think I’ll just make bread with it instead.”
And that’s why I’m making beer bread at 10:45 at night.
3 cups flour, sifted
3 tsp baking powder
1 tsp salt
1/4 cup brown sugar
12 oz beer
1/2 cup melted butter, divided
So, as it turns out, if you lack a sifter, you can just use a colander, repeatedly. It works decently enough, and it’s better than not sifting the flour at all.
Preheat the oven to 375 degrees F. Sift the dry ingredients and add in half of the melted butter and all of the beer. Mix just until combined (don’t overwork the dough!).
Pour the dough into a greased bread pan and pour the remainder of the butter over the top. Bake for 1 hour. Remove from the oven and let cool at least 15 minutes before serving.
This bread is amazing on its own, but I bet it would be even better with cheddar cheese melted on it.
*walks over to microwave and tests hypothesis*
Yep. Quite good. The sharper the cheddar, the better.
Another recommendation is this: If you can get your hands on a “sweet beer,” like a chocolate stout or, in my case, a chocolate caramel salted porter, this bread makes an awesome after dinner or breakfast treat.