Wednesday, November 18, 2009

Beer Bread

Beer bread is one of those recipes I kept seeing and seeing, all over the place. I kept meaning to make it. And now that I finally have, I can’t help but ask myself “WHAT WAS I WAITING FOR?!?!?”.

I made this one Sunday when I had also whipped up another batch of Turkey Pumpkin Chili (with beer this time). This bread is SO VERY simple to mix up. In just a matter of minutes the bread was ready for the oven, where it baked for almost an hour. This bread was perfect for a lazy, cool fall day spent watching football. Even if you are scared of baking homemade bread, like I used to be, this is foolproof and delicious.

This bread tasted amazing while still warm; the beer is subtly detectable in my opinion. It’s there if you know to look for it. I was afraid it wouldn’t taste nearly as delicious once it cooled, but those fears were undeserved, as we managed to gobble up nearly every slice. Quite a feat for just two people. It’s buttery, comforting, and hearty. After taking my first bite, I actually had to restrain myself from texting all of my friends, and insisting they make this.

(Chelsea Rae, I think you oughta make this for your new hubby sometime, along with a big pot of chili! I know it doesn’t get cold in Hawaii like it does in KY, but maybe it would make you feel like you’re back home!)

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Beer Bread

adapted from Ezra Pound Cake, using Maris of In Good Taste's tip for whole wheat flour

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 bottle (12 ounces) beer light beer or ale (I used a pumpkin ale)
1/4 cup (1/2 stick) unsalted butter, melted

Directions:

Preheat the oven to 350 degrees F. Grease a 9-x-5-x-3-inch loaf pan.

In a medium bowl, whisk together flours, sugar, baking powder and salt.

Using a wooden spoon, stir the beer into the dry ingredients until just mixed.

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Slide a baking sheet onto a lower rack to catch any butter that might overflow from the loaf pan.

Bake for 50 to 60 minutes, until golden brown. Serve immediately.

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11 Responses to “Beer Bread”

  1. 1
    Jamie — November 18, 2009 @ 8:13 am

    I might have to try this…I'm sure Jeff would love it!

  2. 2
    KMAYS — November 18, 2009 @ 8:28 am

    Haha! I made beer bread again last night. Joe is in love, and it's SO easy.

  3. 3
    Liesl — November 18, 2009 @ 11:51 am

    mmmm! I bet this was great with the chili!

  4. 4
    A_and_N — November 18, 2009 @ 7:57 pm

    Looks great and the pic is awesome!

  5. 5
    Ingrid — November 19, 2009 @ 9:09 am

    Looks good, Erin!
    ~ingrid

  6. 6
    Chelle — November 19, 2009 @ 5:54 pm

    I love beer bread! I'll definitely be using your yummy recipe :)

  7. 7
    The Novice Chef — December 1, 2009 @ 3:05 am

    I made this a couple days ago and it was awesome! Sadly I did not get a good picture for my blog…but that was because everyone grabbed it before I could get a shot! Thanks for this recipe Erin!

  8. 8
    Brooke — November 26, 2011 @ 7:49 pm

    I made it with all whole wheat flour (as I ran out of my white flour) and an oatmeal stout, and it turned out great. Thank you!

    • Erin replied: — November 27th, 2011 @ 10:10 am

      I bet that was a great combo!

  9. 9
    Amanda — December 2, 2011 @ 12:44 am

    I tried making this last night and followed the recipe to the dot, but only the outer parts got done while the inside was really gooey. Any idea what might’ve gone wrong? :(

    • Erin replied: — December 2nd, 2011 @ 12:58 am

      Major bummer! I just made this again 2 weeks ago, and it turned out right again. I did notice that in the oven in my new house vs my old apartment, I need to bake this for the full hour. It just sounds like yours maybe didn’t bake long enough. Perhaps your oven temperature is a bit off? That’s really the only thing I can think of because there’s not a lot to this recipe, and it’s never failed me. If you do attempt it again, I’d try it with your oven set to 375, and bake 50 min minimum, but probably an hour. Good luck!

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