Classic Beer Bread
User Reviews
5
Classic Beer Bread
Description
Classic Beer Bread is a simple yeast-free bread made by combining flour, baking powder, salt, sugar, and beer. The baking powder acts as a leavening agent, while the beer contributes to the bread’s rise and texture, lending a maltiness and subtle bitterness depending on the beer used. The batter is thick and slightly uneven, which results in a bread with a slightly crumbly but moist interior.
The raw batter is transferred to a buttered loaf pan, and melted butter is drizzled on top before baking. This butter topping helps form a golden, flavorful crust. Baking times may vary based on pan type and oven, but the bread is done when a cake tester comes out with just a few moist crumbs attached.
The bread is best eaten the same day but can be stored for an extra day wrapped tightly at room temperature. Reheating wrapped in foil freshens the crust. Different beers bring variations in flavor, so exploring choices can tailor the bread’s taste.
Ingredients
- 3 cups all-purpose flour 350 grams (measured with the spoon-and-level method after sifting, sifted; I use King Arthur
- 1 tablespoon baking powder , (12 grams)
- 1 teaspoon table salt , (6 grams)
- 2 to 4 tablespoons granulated sugar , (25-50 grams), depending on how sweet you like your bread
- 12 ounce beer room temperature, bottle
- 2 tablespoons butter , melted (28 grams), plus additional for greasing the loaf pan
Instructions
- Preheat oven to 375 degrees F. Butter a 1 pound (8 1/2" x 4 1/2" x 2 3/4" high) loaf pan.
- In a large bowl, whisk together flour, baking powder, salt, and sugar. Pour in beer and stir just to combine. For a tender bread, don't over-mix. Batter will be thick and won't have a totally smooth appearance.
- Spoon batter into the prepared loaf pan and spread it out so it reaches all four corners. Drizzle with the melted butter.
- Bake for 35-55 minutes, until the top is golden and a cake tester inserted into the center of the loaf comes out with just a few moist crumbs attached. (Baking time will depend on the heat conductivity of the pan you're using, as well as your oven; my loaves most often take 40-45 mintues.)
- Let the bread cool in the pan for 5 minutes before inverting onto a wire rack. Slice the bread when it's just slightly warm or room temperature and serve.
Notes
- Consume the bread the day it's baked for best texture and flavor; store at room temperature wrapped tightly to keep it fresh for an extra day.
- To refresh the bread, warm it wrapped in foil in a 350°F oven for 8 to 10 minutes.
- Choosing different beer styles can affect the bread’s flavor; lighter beers yield milder tastes, while darker beers add richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 227kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 319mg | 13% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 87IU | 2% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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