Easy Beer Bread
Easy Beer Bread
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Beer bread is any bread that includes beer in the dough mixture. Depending on the type of beer used, it may or may not contribute leavening to the baking process. Thus, beer breads range from heavy, unleavened, loaves to light breads and rolls incorporating baker's yeast. Here are several variations.

Easy Beer Bread Recipe

INGREDIENTS

  • 3 cups all-purpose flour (360g)
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 can beer (12-ounce/355ml)
  • 3 tablespoons unsalted butter melted

DIRECTIONS

  1. Preheat the oven to 375F. Butter a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Slowly pour in the beer while stirring. (it will foam.) Continue stirring until the foaming subsides and just until the dough is combined and no dry streaks of flour remain. Scoop the dough into the greased baking pan. Drizzle 2 tablespoons of melted butter over the top of the dough.
  3. Bake for 40 to 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Immediately remove the bread from the pan and place on a wire rack.
  4. Brush all over with the remaining 1 tablespoon of melted butter, and let cool completely. Bread can be tightly wrapped and stored at room temperature for up to 4 days, or sliced, wrapped, and frozen in a freezer container for up to 2 months.

 

No-Knead Beer Bread

INGREDIENTS

  • 4 ½ cups whole wheat flour (450 grams, or 1 lb)
  • 1 3/4 to 2 cups very warm water 
  • 1 teaspoon salt
  • 2 ½ teaspoons dry instant yeast (or quick rise)

(Optional: 1 teaspoon sugar)

DIRECTIONS

  1. In a large measuring cup, sprinkle the yeast over the warm water.  If you are going to add sugar, add it at this time.  Stir well to dissolve the yeast.  Set aside for approximately 5-10 minutes to activate the yeast.
  2. In a large bowl, add the whole wheat flour and salt.  Combine.  
  3. Once the yeast is proved, add it to the flour.  Stir all to make sure the flour has absorbed the water.  If the mixture is a bit too wet, add a little flour.  If it’s too dry, add a little bit of water.  With your hand gently turn the mixture over to mix it all together.
  4. Place the dough on a floured surface.  Briefly pull the dough into a ball and the flatten it out into a rectangular shape and roll it together to create a loaf shape.  Into a greased 8” x 5” loaf pan, add the dough.  Lightly cover with plastic wrap and allow to rise to just above the rim of the loaf pan (approximately 35-40 minutes.) 
  5. In the meantime, set your oven at 400 degrees.  The oven rack should be in the middle position.
  6. Once the bread has risen, place it in the oven. Bake for 40 minutes, until golden brown and it sounds hollow on the bottom of the loaf if you tap it with your knuckles.  If you have a kitchen thermometer, the temp should be around 120 degrees.
  7. Place bread on a cooling rack for 5 minutes.  Remove it from the pan and allow to cool for about 30 minutes before attempting to slice it.  DELICIOUS!! 

4 Ingredient, One-Rise Whole Wheat Bread

INGREDIENTS

  • 16 oz. can of beer
  • 3 cups self rising flour
  • 1/2 cup sugar

INSTRUCTIONS

  1. Stir all ingredients together and pour into a loaf pan.
  2. Bake in a 375 degree oven for 45 minutes or until an inserted toothpick comes out clean.

3 Ingredient Beer Bread

INGREDIENTS

  • 3 cups all-purpose flour (360g)
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 can beer (12-ounce/355ml)
  • 3 tablespoons unsalted butter melted

DIRECTIONS

  1. Preheat the oven to 375F. Butter a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Slowly pour in the beer while stirring. (it will foam.) Continue stirring until the foaming subsides and just until the dough is combined and no dry streaks of flour remain. Scoop the dough into the greased baking pan. Drizzle 2 tablespoons of melted butter over the top of the dough.
  3. Bake for 40 to 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Immediately remove the bread from the pan and place on a wire rack.
  4. Brush all over with the remaining 1 tablespoon of melted butter, and let cool completely. Bread can be tightly wrapped and stored at room temperature for up to 4 days, or sliced, wrapped, and frozen in a freezer container for up to 2 months.

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