Today I’m bringing you a great, simple, beer bread that can be enjoyed on its own or along with a hot soup or stew to warm you up when it’s chilly outside.
For this recipe I have to thank family friends Geena and Rachel. Rachel provided the recipe, while Geena and my mom put it together.
The first time I had this bread, it was made with Whistler Brewing’s Dark and Stormy Ale brewed with ginger. The result was incredibly tasty and you could really taste the ginger. When I made it myself I used what I had to hand, which happened to be a bottle of Mission Springs Brewing’s McLennan’s Scotch Ale. My bread was a lot different than the previous batch, naturally, but that’s what is great about this recipe: since the beer is the only liquid, the flavours from your beer really shine through in the final product! My only recommendation is to avoid beers with high IBUs (say, over about 65-70 IBU). In my experience, overly bitter, hoppy beers don’t make the best bread since that bitterness tends to overpower the other flavours in the bread.
That said, this recipe is great to experiment with because it is really simple to make and the beer becomes the feature flavour in the final product.
So let’s get started, shall we?
What you need
All right, the ingredients:
- 3 cups of self-raising flour*
- ½ cup of sugar
- 1 bottle of beer ( 330-350mL ), room temperature if you can
- A few tbsp of melted butter
*If you don’t have self-raising flour, you can make it yourself pretty easily. Typically, you would add 1 ½ tsp of baking powder and ½ tsp of salt per cup of flour. For my bread, I used just less than 1 tsp of salt so the bread wasn’t too savoury.
How to do it
- Pre-heat oven to 375 degrees Fahrenheit
- Measure out the flour and sugar and mix together
- Slowly mix in the beer until everything is just combined and sticky (don’t over-mix, just try to get everything wet and combined)
- Pour out the mixture into a well-greased bread pan
- Let the dough rest in the pan for approximately 30 minutes
- Pour the melted butter over the unbaked dough and place in the oven for approximately 50-60 minutes (mine was perfect after 55 minutes)
- Turn out onto a cooling rack when it’s finished. Let it cool for a bit but this bread is best enjoyed warm!