Recently, I was at one of those in-home sales parties for kitchen products. As I perused through the catalog, I came across an item that caught my attention. A beer bread kit. I love beer bread. It brings back so many fond memories from my mom’s group in Pennsylvania. So many game nights and so many delicious varieties of beer bread and scrumptious dips.
My eyes went buggy as I noticed the price. $11 for a beer bread kit? No way. There had to be an easier and cheaper way. So instead I ordered a pizza stone at the party (which I have yet to use) and when I got home, I turned to my best friend Google. I discovered an amazing recipe on Food.com that I have since already made a few times. I used the recipe as a foundation, and added my own touches and adapted it to fit my taste. And, it’s always a hit. This recipe is so easy, with basic ingredients we all have on hand in our pantry. Why buy a kit filled with all sorts of additives and ingredients we can’t pronounce when you could make your loaf from scratch? With less than five minutes of prep time and no kneading required, this recipe will soon be your go-to when you’re entertaining and need something scrumptious.
The key to this recipe is the beer! Sure, you could go basic but why not experiment a bit? A great lager or something from a local microbrewery would be amazing and would add a unique taste to your bread.
Beer Bread Recipe
Prep Time: less than 5 minutes
Cook Time: 45-60 minutes
- 3 cups of all purpose flour, sifted
- 3 teaspoons of baking powder (NOT BAKING SODA)
- 1 teaspoon of salt
- 1/8 cup of granulated sugar
- 1 beer
- 1/4 cup of butter, melted
- coconut oil or cooking spray
Preheat oven to 350 degrees. Sift flour, baking powder and salt together. Add sugar and beer and stir just until combined. Don’t over mix! Grease your loaf pan with either coconut oil or cooking spray. Add the mixture and lightly even out in the pan. (This is a rustic bread so imperfect is better.) Pour the melted butter over top of the dough. Bake for 45-60 minutes or until a toothpick comes out clean from the middle. Let cool completely before cutting. Enjoy!
Photos and Tips
The biggest tips of all: make sure that the beer is room temperature and sift your dry ingredients well. You won’t regret it.
Sift, add your sugar and beer and stir just until combined. Do not over mix or you will have one tough loaf.
Keep an eye on your bread. I typically set my timer for 45 minutes and when there are 10 minutes left, I crank the heat up to 400 degrees to brown the top of the loaf. Check with a toothpick and if it comes out clean, your bread is done!
Remove the bread from the pan immediately and let the loaf rest on a cooling rack until it is completely cool. Then it is safe to cut.
Serve with your favorite dip and I guarantee your friends and family will love this recipe. I am off to my book club with my beer bread, and can’t wait to dig in!