Have you ever tried beer bread? No?!?!?!?! What are you waiting for?
Now, if you don’t like the taste of beer, you might not like the bread. But even my kids agree this is the BEST bread I make. And it’s all about the crust. We literally fight over it. My little one will scream at me if I am eating the crust off my slice. The trick is butter. And not just any butter. Irish Butter. Full fat, full flavor butter. Yum! This is one recipe you don’t want to skimp on and try to count calories. Then again, if you are eating beer bread, something tells me you aren’t that concerned with caloric intake.
I make this as a carb to have with chili or soup. My most recent excursion paired it with Brat and Beer Cheddar Chowder (recipe to follow). A very yummy meal.
3 Cups Flour, Sifted
3 Teaspoons Baking Powder
1 Teaspoon Kosher Salt
1/4 Cup Granulated Sugar
1 12 Ounce Can or Bottle of Beer (I used Yeungling)
1 Stick Butter, Melted (As I stated above, I use Irish Butter)
Preheat oven to 375°F.
In a medium bowl and using a wire whisk, sift together all dry ingredients. Of course, if you want to be all fancy-schmancy, you can use a sifter. But I don’t own one and always use my whisk to get the lumps out and blend.
Add beer and stir with a wooden spoon until well incorporated.
Spray a loaf pan with cooking spray and pour beer bread batter into pan. (I don’t own cooking spray, either. I either rub a little olive oil on the pan or butter. For this recipe I did the butter.)
Pour melted butter over the top of the beer bread batter.
Bake for 1 hour. The butter will bubble up. If you check it, you might get worried that everything is going to pour over the sides. Don’t worry. It won’t. But it if makes you fell better, you can place a cookie sheet under the loaf pan. You just may need to adjust your cooking time.
Remove from oven and allow to cool for 15 minutes before removing from pan.
Recipe courtesy of Dine & Dish. http://dineanddish.net/2012/08/heat-it-up-recipe-beer-bread/