Description
Beer Bread
Ingredients
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/4 cup granulated sugar
12 oz beer (any type, at room temperature)
4 tbsp unsalted butter, melted
Directions
Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a bowl, whisk together the flour, baking powder, salt, and sugar until combined.
Pour the beer into the dry ingredients and stir until just combined. Do not overmix; the batter will be thick and slightly lumpy.
Transfer the batter to the prepared loaf pan and spread it evenly.
Drizzle the melted butter over the top of the batter.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with butter or your favorite spread.
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8
Calories: 190 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect beer bread every time. First, ensure all ingredients are measured accurately. Preheat your oven to 375°F (190°C) and prepare your 9×5-inch loaf pan by greasing it thoroughly or lining it with parchment paper. In a large mixing bowl, use a whisk to combine the 3 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1/4 cup of sugar. This ensures the leavening agent is evenly distributed. Open your 12 oz beer and let it sit for a moment to de-fizz slightly. Make a well in the center of your dry ingredients and pour in the beer. Using a sturdy spoon or spatula, fold the mixture together until no dry pockets remain. Remember, lumps are fine; overmixing leads to a tough loaf. Pour the thick batter into your pan and smooth the top. Finally, evenly drizzle the 4 tablespoons of melted butter over the entire surface—this creates the signature crispy, golden crust.
Serving Suggestions
This versatile bread pairs wonderfully with many dishes. For a classic approach, serve thick, warm slices slathered with salted butter or honey butter. It’s an excellent side for hearty soups, stews, and chili. For a savory twist, use it to make exceptional grilled cheese sandwiches or croutons for salads. As an appetizer, slice it thinly, toast it, and top with creamy cheese or a sharp pub-style mustard.
How-to Summary
In short: Mix dry ingredients, stir in beer until just combined, pour into a greased pan, drizzle with melted butter, and bake at 375°F for 45-50 minutes until golden and a toothpick comes out clean. Cool before slicing.
Frequently Asked Questions
Can I use any type of beer? Yes! Different beers impart unique flavors. A light lager yields a mild taste, while an IPA adds bitterness, and a stout or porter contributes rich, malty notes. Non-alcoholic beer also works perfectly.
Why is my bread dense and heavy? The most common cause is overmixing the batter. Stir only until the flour is just incorporated. Also, ensure your baking powder is fresh and not expired.
Can I add other ingredients? Absolutely. Fold in up to 1 1/2 cups of add-ins like shredded cheese, cooked bacon, herbs, garlic, or diced jalapeños after combining the wet and dry ingredients.
How should I store beer bread? Store cooled bread in an airtight container or plastic bag at room temperature for 2-3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Is the alcohol cooked out? While most alcohol evaporates during baking, a minimal trace may remain. The primary role of the beer is to provide flavor and carbonation for rise.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in a tough, chewy texture instead of a tender crumb.
- Using cold beer: Beer at room temperature incorporates more smoothly and helps with the chemical reaction of the baking powder.
- Skipping the butter topping: The butter is crucial for creating a deliciously crisp and flavorful crust.
- Not testing for doneness: Ovens vary. Always use the toothpick test to ensure the center is fully baked.
- Slicing while hot: The bread needs time to set. Slicing too early causes it to crumble.
Conclusion
This incredibly simple beer bread recipe proves that homemade bread doesn’t require yeast or lengthy proofing times. With just a handful of pantry staples and one key ingredient—beer—you can create a delicious, comforting loaf with a perfect crust and tender interior in under an hour. Its versatility in flavor and serving options makes it a reliable go-to for bakers of any skill level. Enjoy the process and the delightful results!