Beer Bread

I discovered this recipe right before Christmas and have made it three times since then! It is amazingly simple (5-10 minutes of prep) and wonderfully delicious. I love LOVE love bread….. I am famous in my family for this trait….. so being able to have fresh bread basically whenever I want it is a huge improvement in my quality of life.

In my last post I used a lot of space to proclaim my love of a buttery texture, and this bread definitely adds to that butter-loving theme. The original recipe actually calls for an entire stick of butter to be poured into the pan and on top of the dough before baking, but I make do with a half a stick just fine. If you’re interested in what beer to pour in there — I dunno, I bought a six pack of Newcastle and used four bottles to make bread, so I can’t recommend anything else!

Beer Bread

Adapted From Rebecca Crump (EzraPoundCake.com)

Makes 1 loaf

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 bottle (12 ounces) beer

1/4 cup (1/2 stick) unsalted butter, melted

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

In a medium bowl, sift together the flour, sugar, baking powder and salt.

Stir the beer into the dry ingredients until just mixed.

Pour half the melted butter into the loaf pan. Then move 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. If you can’t eat the whole loaf all at once (not recommending you do this…) the bread is also fantastic for about 5-7 days after baking, toasted!

Tagged as: quick breads