Everyone loves fresh bread but often doesn’t have time to go through the process of making it.
This recipe was shared by Chef John Bennett.
Quick, easy, delicious and plenty of ways to modify it, so enjoy!
BEER BREAD –
Pre-heat oven to 375 degree
Mix:
- 3 Cups All-Purpose Flour
- 4 1/2 teaspoons Baking Powder
- 1/4 Cup Sugar-Granulated or Light Brown
- 1/2 teaspoon Salt
- 1 12 ounce bottle beer (A light lager, a pale Ale and, for a richer/darker load, Guiness Stout.)
Mix dry ingredients, and stir in the freshly opened beer until all is incorporated into a thick batter.
Pour into a sprayed or buttered 9 X 5″ loaf pan.
Options: You can add 1/4 cup small pecan pieces, chopped walnuts or toasted pine nuts, and/or you can top with sesame seeds or poppy seeds. These will add crunch and texture. I added 2 T Dill Weed and topped with Dill Seeds – also fantastic!
Bake 45/55 minutes until bread has risen and crusty on top.
Remove, cool in pan 10 minutes. Turn out onto rack and allow to cool about 20 minutes longer (if you can stand it).
Slice thick slices & top with unsalted butter.
Also good toasted with butter, sugar and cinnamon.