Recipe by Elizabeth Kurtz

Beer Bread

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Beer Bread
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian - Vegan - Low Fat

Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf, but without any of the effort. It is also tender and incredibly moist. Serve it with Beer-Braised Chicken or Brisket. This bread is also extra special when toasted with a drizzle of honey.

Ingredients

Beer Bread

  • cornmeal, to dust

  • 3 cups all-purpose flour, such as Glicks

  • 2 tablespoons granulated sugar or Gefen Honey

  • 1 tablespoon baking powder

Directions

1.

Preheat oven to 375 degrees Fahrenheit. Grease a 9x5x3-inch loaf pan and dust with cornmeal. Set aside.

2.

In a bowl, mix together flour, sugar or honey, baking powder, and salt. Stir in the beer to form a batter and scoop into the prepared pan.

3.

Bake 30–35 minutes.

4.

Cool completely before slicing. For best results, slice and toast before serving.

Tips:

To use self-rising flour instead of all-purpose flour, replace with an equal amount and omit the baking powder and salt.

Notes:

Store baked bread at room temperature up to two to three days. Freeze up to two months; thaw at room temperature and refresh in oven or toaster.

Credits

Photography by Chay Berger

Recipe tags

baking beer bread easy prep Elizabeth Kurtz freezer friendly no yeast quick bread quick-and-easy
Beer Bread

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