Better Beer Bread
photo by CookinDiva
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 3 cups self-rising flour
- 1⁄4 cup sugar
- 12 ounces beer, room temperature
- 1⁄4 cup salted butter, melted
-
VARIATION 1
- 1⁄2 cup sharp cheddar cheese, shredded
- 1 teaspoon onion flakes
-
VARIATION 2
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon rosemary, ground
directions
- Preheat oven to 375 and spray a loaf pan (I use a glass pan).
- In a large bowl, mix flour and sugar together. If you are making one of the "variations", add those ingredients to the bowl.
- Slowly pour in room-temperature beer, as if you were trying NOT to create a huge "head" of bubbles.
- Gently mix batter, again being careful not to whip the bubbles out of the beer and only mixing until everything is moistened. You will have lumps!
- Pour batter into loaf pan. Melt butter and pour over batter.
- Bake 375 degrees for 45-47 minutes. The top will be brown and the butter will have created a wonderful, slightly salty exterior.
- Tip: place a sheet of foil under your loaf pan to catch any excess butter that may bubble over.
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Reviews
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This was absolutely the best!! I could have eaten the whole loaf ~ WHOOPS! That's not a good thing, but at the time I didn't care!!! The recipe was so easy and simple, and what a great result ~ will impress everyone. The only thing I did different was to make my own self-rising flour, I used 41/2 teaspoons baking powder and 1 1/2 teaspoons salt. ( The rule of thumb that I go by is 1 1/2 teaspoon baking powder and 1/2 teaspoon salt per cup of regular flour instead of using "self rising flour"). I used a micro brew, Fat Tire and the results were FABULOUS! If there are any leftovers (and that would be a "BIG IF"), the next day, butter both sides and put on a griddle (like grilled cheese). OMG!! You won't believe how good this is!!!
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My husband and I keep beer around, but we don't drink that often, so I like to try out different beer breads. I made this alongside Recipe #14988, and we couldn't decide which one we liked better. This was a great recipe! I had to make my own self-rising flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per one cup all-purpose flour. I used Shiner Bock, and I just made the plain bread, with no variations. We really liked this, and I look forward to trying the cheese/onion variation. Thanks.
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Made this b/c I wanted to have some bread to go with the soup I made, but had no eggs...Turned out delicious, especially the crusty edges. I made variation 1 and, despite putting extra cheese (unfortuantely didn't have sharp cheddar), the bread didn't really have much taste. I would definitely put more onion flakes as well as the extra cheese. Overall, easy to make and pretty tasty. Oh, I had to sub 3 cups all purpose with 3 tsp baking powder and 1 1/2 tsp salt for the self rising flour.
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RECIPE SUBMITTED BY
CookinDiva
Cincinnati, Ohio