beer bread


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HefeWeizen + beer bread

This beer bread recipe can handle just about any 12 oz. of beer you throw into it, but I challenge you to try something other than PBR (my usual favorite for this recipe).

I decided to take my dad’s original recipe and use SanTan Brewing Company’s HefeWeizen in hopes that the banana and clove flavors would come through. I’ll definitely be using this beer again, call me biased if you must.  

The beer bread is obviously best when it’s right out of the oven and has cooled for just a few minutes. The crust gets a nice crunch to it and is delicious warm with butter. The next few days I recommend toasting and buttering slices.

If you don’t have self rising flour, it’s easy enough to make. For each cup of flour, add 1.5 teaspoons of baking powder + 1/2 teaspoon of salt.

What you’ll need:

  • 3 cups of self rising flour OR 3 cups regular flour mixed with 4½ teaspoons baking powder + 1½ teaspoons of salt.
  • ½ cup of sugar
  • 12 oz. beer (1 can)
  • 3 tablespoons melted butter
  1. Preheat your oven to 375 degrees and spray one loaf pan with non stick spray.
  2. In a large bowl combine the flour, sugar + beer. Mix well (the mixture should be pretty sticky). Pour into your bread pan and form into a loaf.
  3. Pour the melted butter on top.
  4. Bake for about 55 minutes. With about 5-10 minutes left, take an extra stick of butter and spread the top of the loaf just before it’s done baking so it can brown up a bit.
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