Cookbook:Beer Bread

Beer Bread
Category	Bread recipes
Time	1¼ hours
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Beer Bread is a bread flavored with beer. Baking powder is the primary leavening agent.

Ingredients

Ingredient	Volume	Weight	Baker's %
Flour	3 cups	375 g	100%
Salt	2 teaspoons	12 g	3.2%
Beer (warm is better)		340.19 g (12 ounces)	90.72%
Baking powder	3¾ teaspoons	17.25 g	4.6%
Honey	1–4 tbsp	21-84 g	5.6–22.4%
Oil for greasing
Total		765–828 g	204–221%

Procedure

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5×3-inch loaf pan
3. Mix flour, salt, and baking powder together well.
4. Combine beer and honey, then add to the dry ingredients. Stir together until well mixed. Add more flour if necessary to make a good consistency.
5. Spread batter in prepared pan.
6. Bake 40–45 minutes until browned and a toothpick inserted in the center comes out clean.
7. Serve warm.

Notes, tips, and variations

• Beer with live yeast (bottle-conditioned) and carbonation will make the best rise.
• This bread can have a very hard crust, making it somewhat difficult to slice. One thing that works well is to begin by dividing the loaf lengthwise, then turning each half loaf onto the newly formed flat side and cutting neat smaller (half-sized) slices.
• Darker beers, such as porter and stout, will produce darker breads. Lighter beers, such as Pilsner and lager, will produce lighter breads.
• If self-raising flour is used instead of all-purpose flour, the salt and baking powder may be omitted.