This was the first thing I baked after I got home from deployment. I had woken up at 4am - thanks, jetlag - decided to clean the laundry room, and when that was completed by 5am, my oven was calling me. Cole and I have been turned on to Ace Pineapple Cider as our summer drink and he stocked up before I got home so there was a case in the fridge. I've seen recipes for beer bread before on Pinterest, and have always been intrigued, so why not!?
The bread uses the yeast that's in the beer to do its thing. This bread is a little more dense than normal bread, but personally, I think it makes for a great breakfast treat warmed with a little honey butter and jam. I used the pineapple cider in this recipe, but you can make the bread with any kind of beer. I made a second loaf about a week later using Corona (the beer, not the global pandemic) and it turned out just as well, though not as sweet. The crust is super buttery, thanks to the entire stick of butter you use - hey if you wanted something healthy, you wouldn't have clicked on this recipe anyways I'm sure! The best part of this recipe, however, may be that it'll take you an hour from start to finish to make this bread, and aside from the beer, the rest of the ingredients are pretty common in any kitchen. So what are you waiting for? Crack two open and get to baking!
Servings: 6-8 (makes 1x loaf)
Prep Time: 10 min
Total Time: 55 min
INGREDIENTS:
3 cups flour
1 Tbsp baking powder
1 tsp salt
3 Tbsp sugar
1 12oz bottle or can of beer, room temperature
1/2 cup (1 stick) of butter, melted
DIRECTIONS:
Preheat oven to 375 degrees F. Spray a standard loaf pan with cooking oil and line the bottom and sides with a strip of parchment paper to help with easy removal.
In a large bowl, combine flour, baking powder, salt, sugar, and beer until a dough forms.
Pour half of the melted butter in the bottom of the loaf pan.
Pour the dough into the loaf pan and spread it out so the top is even.
Pour the remaining butter on top of the dough.
Bake for 45 minutes.
Enjoy!
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