This might be the best thing since sliced bread! (Sorry I’m not. I just had to 😂). I made this over winter break and just resurrected this recipe. This Beer Bread is great with chili, soups and stews — anything to sop up that juicy broth — or even as an easy side to hearten up a salad for a meal. It’s really fun to play with the flavors of beer. I tried a spiced winter stout, a pumpkin beer and an IPA. The bread doesn’t require any rising thanks to the yeast in the beer. I took this recipe from Gimme Some Oven and she melts butter over the top to give the bread both a golden appearance and a nice crunch. I still copied this, but with a different form cut back the total amount of butter added.
Ingredients (1 slices; makes 1 loaf cut into 12 slices).
- 3 c flour
- 1 T baking powder
- 1/2 t salt
- 1 beer of choice (12 oz.)
- 3 T agave (or honey or maple syrup) *
- 2 T Smart Balance, melted (or butter!)
* NOTE: if using a very hoppy and/or bitter beer, you may want to increase the agave (or sugar of choice) to 1/4 c.
- Preheat oven to 350° F. Grease a loaf or bread pan.
- In a large bowl, whisk together flour, baking powder and salt. Slowly pour in a third of the beer (about 1/2 c) with 1 T agave and mix well. Repeat until beer and agave are gone and a sticky dough forms.
- Place the bread dough in the greased pan. Brush the top of the loaf with melted butter until butter is gone and the top is well coated.
- Bake for 40-50 min or until loaf begins to brown and a toothpick comes out clean.
- Slice and serve warm as is, with butter, or however you top your freshly backed bread.
Adapted from Gimme Some Oven‘s “Honey Beer Bread.”