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Beer Bread

© Nita Daniel

Beer breads are awesome. They're easy to make, and require very little in the way of prep time. Most recipes take 10 minutes or less to mix. The hard part is waiting for them to bake; beer-leavened breads often due best with a slow baking time, usually between 45 minutes and an hour. They are easy to vary: simply use a different beer!

As far as equipment goes, a loaf pan is handy. However, if you don't have a loaf pan, experiment with beer muffins, using a casserole dish, using a cake pan, or baking in an ovenproof skillet or saucepan. My cast-iron skillet does a marvellous job. Plus, when I bake in it, the skillet is that much better seasoned.

Some people may be concerned about the alcohol in this bread. The heat in the oven eradicates the alcohol. I find that I don't like the flavor of beer bread made with either non-alcoholic or lite beers. However, this recipe is so easy, it's worth the experimentation to find our what you like.

My basic beer bread recipe got its genesis from one in a newspaper. I've tweaked and adapted it over time. I think you'll like the results. I highly recommend making your own beer bread, as opposed to using a mix. If my recipe doesn't suit you, you're sure to find one in the links below that uses ingredients you already have on hand.

Recipe: Nita's Beer Bread (yields one large loaf)

Ingredients:

• 3 C whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp honey
• 12 oz (1 bottle) warm beer
• 1 tbsp butter, room temperature

Procedures:

1. Preheat the oven to 325 degrees F.
2. Place the dry ingredients ( flour, baking powder, baking soda) in a bowl. Stir together with a fork.
3. Add the honey and stir.
4. Add the beer. Stir only until the flour is moistened.
5. Pour into a greased loaf pan. Bake for 55 minutes.
6. Remove from load pan and rub top and sides with butter.
7. Cool on a wire rack

Wasn't that easy? You can substitute self rising flour for the flour/baking soda/baking powder mixture. It may, however, take a tad more expermintation. The same caveat applies if you choose to use Bisquick.

Variations:

• Omit the butter and have a fat-free version of this bread!
• I've cheated and pulled the bottle straight from the fridge with no ill effects.
• Use different varieties of beer to create flavor variation: a pale ale vs. a lager.
• Experiment with fruit beers. You may dislike the sweetness of a rasberry ale, but it can make an amazing bread!

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