Wednesday, January 11, 2012

Beer Bread

Every open a beer and not drink it?  No?  Me either.  But over this past holiday season, the Veggie Dad did just that.  He opened a beer and took only the smallest sip of said beer before abandoning it opened to the refrigerator.  Not being one to let a good beer go to waste, but not being one to be able to tolerate flat beer,  I decided to make a Beer Bread with the left over beer.  I did a quick search and found a yummy and easy looking recipe on is a basically a database of recipes submitted by home cooks, think allrecipes without all the annoying upgrades.  Plus in my experience the recipes on seem to turn out with a higher rate of success then to those I find on some other sites. 

This bread was hearty, but not too heavy.  The beer takes the place of the yeast, so it needs not time to rise.  Of course a bread without traditional yeast will be a bit heavier than a yeast-ed bread, but this one was not too heavy at all.  The addition of melted butter to the top of the bread makes for a yummy, crispy, top. 

The Ingredients

3 cups all-purpose flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1-12 ounce bottle or can of beer
1/4 cup unsalted butter, melted

Prep Work

 Move you over rack to the lower middle position and preheat the oven to 375°.  Grease a loaf pan unless you are using a truly non-stick loaf pan.

Measure your flour, and then sift it.  Unless otherwise noted always measure first and then sift. 

Shifting is fun!

Add the baking powder

And the salt

And then add the sugar

Mix them together

Add the beer and stir until well incorporated. 

Press the dough into a greased loaf pan

Pour the melted butter over the top of the dough and bake the bread for 1 hour at 375°. 

Allow the bread to cool for 15 minutes on a wire rack. 

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