Thursday, April 28, 2011
Beer bread. Do I need to say much more? Everyone I know loves it. If you haven’t had it, try it. You’ll love it too. Trust me on this one…even if you aren’t a beer lover (I’m not). And, (bonus) if you try it and don’t like it, your house will still smell amazing!
I was first introduced to it a handful of years ago and fell in l-o-v-e! You won’t believe how easy it is. No kneading, no waiting for the dough to rise. It’s completely made from scratch and your friends will fall head over heels for it.
I make this for so many different occasions. It goes well with various dips, spreads and I especially love it with peanut butter and honey! You don’t have to use beer, any carbonated beverage will work. If you like strawberry soda, you can make strawberry bread. That works the same with other flavored sodas. If you want just plain bread, use a dark soda like Coke or Dr. Pepper (diet versions work too.) It won’t taste like soda…it will just taste heavenly! This is a great recipe to keep in your back pocket for last-minute gatherings and work socials, I promise, it’s a crowd-pleaser!
Beer Bread Recipe (printable version)
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
2 Tb. granulated sugar
1 Tb. honey
12 ounces light beer (I used Coors Light because that’s what Paul drinks, I’m not really a beer drinker but I’ve been told that any beer will work wonderfully)
2 Tb. butter, melted
Preheat oven to 350 degrees, spray a loaf pan with non-stick baking spray.
Pour beer into a large bowl and set aside. Squeeze in honey.
In a separate bowl, combine flour, baking powder, salt and sugar with a whisk. Slowly add to beer mixture and stir with a wooden spoon just until incorporated. Don’t over mix or bread will be tough. A few lumps are OK in this situation!
Pour into loaf pan, drizzle melted butter on top and bake for 45-55 minutes. The top will be golden brown.
Allow the loaf to cool 10 minutes in the pan. Remove and allow the bread to continue to cool on a baking rack or eat immediately! Serve with celery, chips, crackers or this dip.
It’s best hot from the oven but will last in an airtight container or zip-top bag for several days.