I can’t remember exactly where I first came across this recipe. I do know it was a freezing winter day, and I didn’t want to suit up and shovel the driveway just to go out to Wegman’s for a loaf of bread to have with the soup. I found this online and never looked back. All you need are the most basic pantry baking ingredients and beer.
3 cups flour
1 tablespoon baking powder
1-1/2 teaspoon salt
4 tablespoons sugar
12-oz can or bottled beer, any kind
3 tablespoons butter (optional)
Preheat oven to 375 degrees. Sift the dry ingredients together in a medium-sized bowl. Add the beer slowly and mix it with a fork or your hands just until everything is wet. Scrape it into a greased and floured 9×5-inch loaf pan. Melt the butter and pour it over the top of the dough. Bake at 375 for 40 minutes or so, until the top is all crusty and a knife or toothpick inserted in the center comes out clean.
That’s it. Easy peasey! The yeast in the beer makes it rise without waiting for it to rise. I’ve made it several times with my favorite red beer, which takes a little bit longer to bake than your average Natty Light cheap variety, but it’s so worth it. The last time I made this bread, I used 2 cups of white flour and 1 cup of whole wheat, which gave it an extra crunch. I’d imagine you could also use a hard cider to make a sweet dessert bread. The melted butter on top is optional, but it really gives the crust of the loaf something extra. And the best part is you can have a hot loaf of bread on the table in less than an hour.
Image courtesy Kat Curlee.