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.