I love baking, especially cookies, but I’m not the best bread baker (wow, say that 3 times fast!).
But there is a beer bread I make that’s super easy and always brings great feedback.
This recipe doesn’t require yeast, just a can of beer, so no worrying about letting the dough rise.
I’m a non-drinker, so it’s always amusing to me when I go to buy a can. Since the beer needs to be at room temperature, I try to go get some in the morning, so it can sit out during the day. I like to go to the nearby liquor store, because they have single cans (usually I just get Budweiser), and I can pop in and out easily. I’m always met with an interesting look when I’m getting a can of beer at 10 am. I’ve even had the cashier say, “Startin’ early, huh?!”
When I explain my reason for the beer, I’m met with a look of, “Suuurrre,” as they put the can in a little brown paper bag.
I leave the store and hurry up to my car, hoping no one I know sees me.
Anyway, if you want a moist, great tasting bread in a hurry, give this a go.
Ingredients:
3 cups flour
1/3 cup sugar
4 tsp. baking powder
1 tsp. salt
12 oz. beer (at room temp)
2 tbsp. butter
Directions:
If beer is cold, leave out for at least 3 hours before baking.
Preheat oven to 350 degrees F.
Grease 9 x 5 loaf pan with 1 tbsp. butter, or use cooking spray.
Mix flour, sugar, baking powder and salt together in medium bowl. Slowly add beer, mixing in with other ingredients, just til blended.
Pour (or spoon) into loaf pan and roughly smooth out with knife or spatula.
Bake for 55 minutes, or til inserted toothpick comes out clean. Brush top with rest of butter.
Let stand for at least 10 minutes before slicing.
6-8 servings