Okay, I’ll admit it. Up until about two days ago, I had never even contemplated making beer bread without the aid of a mix. But then we had one of our Shabbat parties and our lovely guests filled our refrigerator with beer, and as much as I love the occasional brewski, there’s no way Gabe and I can drink it all ourselves.
The solution? Turn it into food!
I used whole wheat flour in this recipe and much less butter than most, but it still tastes deeeeelicious. The cool thing is that this bread takes on the flavor of whatever type of beer you use. (But in a good way, so that icky can of cheap beer your boyfriend bought on a whim at Trader Joe’s can actually be used for something. Ahem.)
Whole Wheat Beer Bread
- 1 1/2 cups bread flour
- 1 1/2 cups white whole wheat flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 1/4 cup brown sugar, unpacked
- 12 oz. beer
- 1 Tbs. butter, melted
Preheat oven to 350° F. Grease a 9×5 loaf pan and set aside.
In a large bowl, stir together flours, baking powder, salt, and brown sugar. Pour in beer and stir until ingredients are well combined. Pour dough into loaf pan, brush melted butter on top, and bake for 50-60 minutes.
Turn out onto cooling rack and let cool.
Source: Adapted from AllRecipes.