I have a confession to make as a baker: I am too impatient for yeasted doughs. I can barely let cakes cool before I start digging in. I want the first cookie out of the oven. You think I’m going to wait an hour for dough to rise and THEN wait another hour while it bakes? Not gonna happen.
That’s why I was super excited when I found a recipe for beer bread. Not only does it combine two of my favorite things – beer and baked goods – but it’s a quick bread that feels and tastes like a traditional yeast bread. And did I mention there’s beer? Yeah.
This loaf bakes up like a rustic bread, really crunchy on top and soft in the middle. You can just taste the beer in it, and since I suspect it could get bitter easily I recommend using a robust malty beer, like a porter or stout. I used a Samuel Smith Oatmeal Stout…mostly because that’s what was in my fridge. It was delicious.
Beer Bread (adapted from Food.com)
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 12 ounces room-temperature beer
Preheat the oven to 375. Blend your dry ingredients well, then slowly add the beer and stir until just combined. It’ll behave just like regular bread dough, it won’t look like a batter.
Spread in a greased loaf pan and bake for 45 minutes. Voila! Easy as pie…er…bread. Actually easier than both those things!
On another note, it’s Christmas cookie time already (if you’re wondering what recipe I use you can find it here). Yes, this early – they freeze so well, and they take so long, I have to bake them whenever I can find the time. But yesterday was a PERFECT winter day in Denver, with big, fluffy, cinematic snowflakes falling all morning.
You can’t see it in the photo, but it was a perfect day to stay in and bake. And bake I did…a triple batch that yielded like 80 cookies. It was a lot – this isn’t even the half of it. But I’m a nerd and I love it! Till next time…happy holiday season!