So, here by popular demand is the beer bread recipe. It's so easy, the only problem is waiting the hour while it bakes, which is torture as it smells amazing. It's sort of semi-sweet - I use salted butter as I like the contrast between the malty sweetness of the bread and the hypercrunchy salty buttery crust. But I'm weird like that.
Ingredients
- 1 1/2 Cups White Flour
- 1 1/2 Cups Whole Wheat Flour
- 4 1/2 Tsp. Baking Powder
- 1/3 Cup Brown Sugar
- 1/4 Cup Butter (Melted)
- 12 Oz. Beer (you can use whatever kind you like) - I've used Heineiken type lager and it's lovely, but we're definitely trying for Guinness or some other stout. Then after that, I think I'll try a Hoegaarden (Belgian witbier)
- Preheat oven 375 degrees F.
- Mix all dry ingredients together.
- Add beer and mix thoroughly until dough is incorporated. You can really play around with quantity and add more beer or a little water or buttermilk if needed. I like the mixture quite sloppy like a thick porridge, but the original recipe has it a bit drier. Either way, s'all good. You really don't need to mix it too well as it works better with a sloppy approach and laissez faire attitude That's why I make it.
- Place dough in a lightly greased loaf pan.
- Drizzle the melted butter over the top. This is SOOOO necessary for that fantabulous crust.
- Bake until golden brown (approx. 60 minutes).
- Remove from oven and let rest for 15 minutes. (This doesn't happen in our home)
- Enjoy!
You could probably reduce the sugar if you wanted to make it less sweet, or play around with other sweeteners like honey or molasses, but that's something I haven't done yet.
