Beer Bread

Elizabeth Kurtz Elizabeth Kurtz
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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.

1h 6
Easy Vegetarian Pescatarian Vegan Low Fat Parve Freezer-Friendly

Contains: Gluten, Wheat

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.

Credits

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.

Description:
Photography by Chay Berger

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