Prep 10 mins
Cook 1 hr
An awesome tasting and super simple recipe for beer bread. Mixes in one bowl and makes a lovely rustic and flavorful bread. So far I've only used lighter beer (Blue Moon Belgian White specifically) but am definitely going to be experimenting more with other types of beer (especially Guinness), as well as herb combinations. There's no need to let this mix rise either, perfect for when you're in a bit of time pinch. This recipe makes one standard sized loaf.
- 3 cups flour
- 3 tablespoons sugar
- 3 teaspoons salt
- 3 teaspoons baking powder
- 3 tablespoons hot water
- 1 (12 ounce) bottle beer
- Preheat the oven to 350 degrees and grease one standard loaf pan.
- Mix all dry ingredients together.
- Slowly stir in one bottle or can of beer and the 3 tablespoons of hot water.
- Mix until just blended, the dough will look shaggy.
- Pour dough into greased/buttered loaf pan and bake for 1 hour at 350 degrees.
- Let loaf cool on a rack for ten minutes or so before cutting. If you prefer a softer crust, you can wrap the loaf in cling film or put into a zip bag.
Seemed to have too much salt for my taste.
Easy and tasty, produced a crispy crust and thick, fragrant inside. Made for Pick A Chef Spring 2008.