Why have I not heard of this before? OK, so I’m late to the party, till last holiday season I had never heard of beer bread. My parent’s neighbor gave them a handmade beer bread kit as a gift. We cooked it up for dinner using a Budweiser. It was super simple and seriously tasty, perfect for galley cooking! Even though a Bud was okay for our first loaf, I highly recommend using a full body beer such as: an IPA, an ale, a porter, or a stout.
- 3 cups flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1 tsp salt
- 1 12oz. Beer
- 1/4 cup of unsalted melted butter
- 10 minutes of prep, 40 minutes cook time
- 1 loaf of bread
- The bread doesn’t have much gluten so it’s not as strong as regular bread, it can be used for sandwiches but I’d cut them into quarters so they doesn’t fall apart.
- I’m not a big fan of most craft beers, I think they’re too hoppy. However someone always leaves a bottle or two on my boat and they do make for some interesting beer breads. Currently my favorites are blondes and Hefeweizens.
- I do not have a loaf pan in my galley so I use a 2 1/2 quart sauce pan to bake my bread. I end up with round loafs instead of the normal rectangular; Still tastes the same Mmmm…
- This recipe does violate my 30 minute cook time, but only by a little and it’s totally worth it.
- Preheat the oven to 375 degrees F.
- Mix all the dry ingredients: flour, baking powder, sugar, and salt in a large bowl. Stir with a fork to incorporate.
- Pour in the beer and stir everything together, you should have a lumpy sticky mess.
- Use some of the melted butter to grease your baking pan.
- Dump your lumpy dough in and gently press it out so it fills the pan.
- Brush the top with the remaining melted butter.
- Put in the oven and cook for approximately 40 minutes or until the top is golden brown or a wooden skewer comes out clean.
- Let it cool for 10 minutes or so then pop it out of the pan and let cool on a rack.