After the success of my lasanga “cupcakes,” I decided to keep with the savory baking trend and give beer bread a try. I’ve had beer bread on my list of things to make for awhile but just haven’t gotten around to it. So, I took advantage of some extra time I had on Friday night to give my oven a nice workout (after completing my own, of course).
I’ve read here and there that for those who actually make bread themselves (meaning from scratch, adding the yeast, kneading it, etc.), it can be pretty tedious and a bit nerve wracking while you wait to let it rise. By using beer, though, you skip the requirement of kneading and setting. Since I’m pretty impatient, this worked out very well for me. While the house was filling with the sweet smells of fresh baked bread, my head started spinning with all the possibilities of flavor variations that I could do with such a simple recipe. Dark beer and chocolate? Yes. Summer beer and fruit? Oh yeah.
Quick ‘n Easy Beer Bread
– makes 1 loaf –
3 cups of all purpose flour
4 1/2 tsp baking powder
3 tsp salt
3 Tbsp of sugar
12 oz. your favorite beer
1. Preheat oven to 350 degrees
2. Combine dry ingredients, and slowly mix in beer until fully incorporated
3. Spoon the mixture into a greased bread/loaf pan
4. Bake for 1 hour
3 thoughts on “Oven Workout”
Beer bread is so sweet and luscious. I really love it. I learned how to make it from my mother-in-law; it’s an excellent and totally satisfying bread for bread baking newbs to make.
Your beer bread is beautiful! I always make my MIL’s recipe, which also has 3/4 cup of sugar (because everything she makes has sugar in it 😉 ) But I’m curious about using less sugar or maybe even none at all.