Beer Bread is so ridiculously easy and delicious. Friends tell me they made this years ago, so why have I never heard of it? It’s wonderful with soups and out of this world toasted! I’m not a beer drinker but had a few bottles in the frig from friend’s visits. Great way to use the beer and enjoy the tasty results! I love it toasted with peanut butter or jelly!
- Unsalted butter, for greasing the pan
- 3 cups all-purpose flour (see Tip)
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 (12-ounce) can beer (the blander the better)
- 2 tablespoons unsalted butter, melted (optional)
- Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
- Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
- Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
- Three cups of self-rising flour can be substituted. Omit the baking powder and salt.
Recipe from NYTimes