Beer Bread… Part 2Posted: January 19, 2012
Enough of the boiling cauldron. Beer Bread so simple even a child could make it – if there wasn’t that stigma of alcohol and children. So it’s up to us adults to make this bread.
3 cups self-rising flour
¼ cup sugar
1 can beer – 12 oz.
¼ cup butter melted (this is optional – see “changes” below)
Stir the first 3 ingredients together, pour into greased loaf pan. Bake at 375 degrees for 1 hour. Cool (or not) and enjoy this simple food.
But why walk away with just “simple.” This is America, we can complicate almost anything.
It’s your choice: go simple or go with a few changes.
If you have all-purpose flour you can still make the recipe work it just takes a few more ingredients – you’ll have to add salt (1 tsp.) and baking powder (3 tsp.).
For years I didn’t really understand there were different types of flour and grabbed whatever bag was on sale – perhaps some early culinary failures can now be blamed on using all-purpose instead of self-rising or vice versa. Oh well, cook and learn.
You don’t have to sift – but since your goal is dense fine grained bread sifting doesn’t take long and does make better bread, plus as I have stated before sifting makes me feel oh so domestic.
I’ve also made the recipe with whole wheat flour – a bit heavier than white flour but still good.
For more healthful bread, substitute ¼ cup of oatmeal for ¼ cup of the flour. It will taste the same but you’ll feel healthier with every slice you eat.
Since I enjoy the basic bread so much I haven’t ventured far from the original recipe but like any bread you can add flavorings to the dough: cheese, rosemary, or roasted garlic are a few suggestions
A quick commercial for carbohydrates…
I love them. Yesterday I realized my entire day’s food intake was carbohydrates with one slice of protein, all washed down with Diet Coke and good ‘ol plain unsweetened tea. Hopefully my Doctor is not reading this blog.
It’s alive! And if you want the bread to be alive, gurgle, and rise to a respectable height don’t skip the sugar. Sugar is your bread’s BFF.
Apparently the cheaper the better but remember you only need 12 oz. If you’re like me and have 16 oz. cans around you’ll need to figure out something to do with those extra 4 oz. (No comment on where that extra beer went, I know you and trust you’ll find something to do with it.)
Traditionally what I have done is take a knob of butter and rub it across the top and all the sides once the bread is out of the pan. It softens the crust. While checking out recipes for this blog I discovered many people are now melting the butter and pouring it over the loaf during the last 5 minutes of cooking. I tried that; not sure I like it. The bread has an overall buttery taste but it seems just too buttery all soaked into the bread.
It’s up to you now – go forth and bake bread! Beer Bread!