While Michael was beer battering fish, he posed the question, “Can you use beer in bread?”. I knew you could, but I searched for an easy and highly rated recipe. This is what I came up with. the bread has a delicious crunchy exterior, while the inside stays moist and tender. It is lightly sweet, like cornbread, but with the chewiness of white bread.
Beer Batter Bread
3 C flour, sifted
1 T baking powder
1 t salt
1/4 C sugar
1 12 oz can beer
1/4 C melted butter or margarine
Preheat oven to 375*. Mix dry ingredients in a large bowl. Add beer to dry ingredients and stir well to combine. Pour batter into a a greased loaf pan. Pour butter over batter. Bake 1 hour, let cool 15 minutes before slicing.
Tips: You cannot use non-alcoholic beer in this recipe. If you don’t have beer on hand, liquor stores, and some supermarkets, carry 20 ounce beers. Make the bread and use the rest for beer battering fish or veggies.
You can add dried herbs to this bread such as parsley, chives, onion, red pepper flakes, basil, thyme, oregano, sesame seeds, poppy seeds, cracked black pepper, marjoram, etc.
You can keep this on your counter in a covered container for about 3 days in cool weather, 2 days in humid weather. After that, place in the fridge for up to a week or wrap slices in waxed paper and put in a container in the freezer for up to a month.
June 19th, 2009 at 12:28 am
[...] Top left: two slices of Beer Batter Bread [...]