Bread Baking with Beer

Happy Friday Bakers! This week we celebrated National Beer Day – so today I am making a simple bread with local craft Beer. I am no Paul Holiday but this recipe is fun and easy…..

  • 3 cups self-rising flour or all purpose flour with baking powder, see notes
  • ▢3 tablespoons sugar
  • ▢12 ounces beer room temperature
  • ▢1/3 cup butter melted
  • ▢1 teaspoon salt
  • Preheat oven to 375°F. Grease an 8″x4″ loaf pan.
  • Place flour and sugar in a bowl and whisk very well.
  • Add remaining ingredients and mix well.
  • Pour into prepared loaf pan.
  • Bake 50-60 minutes.
  • Cool before slicing.

Which beer is best for beer bread?

Brown alelagers, and porters are all good. Let the beer come to room temperature, or close to it. Sifting the flour is a must. The bread will be lighter and fluffier.

  • 8 slices bacon, crumbled
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1½ cups shredded cheddar cheese
  • ¼ cup honey
  • 12-ounce can of beer at room temperature
  • 3 tablespoons cold, unsalted butter
  1. Set out the beer so it warms to room temperature.
  2. Fry the bacon and set it aside on a plate to cool.
  3. Preheat oven to 375°.
  4. Grease a 9″ x 5″ x 2½” loaf pan with butter and set aside.
  5. Combine dry ingredients in a bowl, mixing well.
  6. Add shredded cheddar cheese and honey to the dry ingredients.
  7. Crumble bacon and add it to the ingredients already in the bowl. Mix well.
  8. Add the beer to the bowl, stirring frequently to distribute the liquid. (The batter will be thick and sticky.)
  9. Add batter to the prepared bread pan, smoothing the top so it’s flat.
  10. Slice cold butter into pats roughly ¼ inch thick and place them on top of the batter.
  11. Bake at 375° for 35-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. (Begin checking at 35 minutes. If the top is golden, but the center isn’t fully done, cover with foil and continue baking.)
  12. This bread has a tendency to swell quickly, so stick with the recommended 9″ x 5″ x 2½” pan or larger.
  13. If you must use a smaller pan, place an empty cookie sheet on the rack under the bread pan to catch melting butter if it drips.
  14. Let bread stand on counter for 10 minutes to allow the melted butter to redistribute itself throughout the bread.
  15. Remove the bread from the pan and cool fully on a cooling rack.
  16. Slice and serve plain or with butter and honey.

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