I know a number of folks who have never made a loaf of bread - preferring to pay 3 to 4 times the cost to buy a loaf in the store. Now, frankly, we don't always have time, especially if you have jobs and children. Certainly, in my house, the occasional Aldi loaf shows up at my house to make sandwiches.
Baking yeast bread takes time and a little practice. THIS bread does not.
You only need six ingredients. There's no kneading, and it's pretty hard to screw it up. Plus - it involves buying beer and you have to figure out WHAT to do with the 5 cans you DON'T use.
Beer Bread - crusty and buttery on the outside and tender and slightly sweet on the inside, it's perfect with soups, stews, or just a light supper of grilled chicken salad.
Mix in a very large bowl
3 cups flour (sift it or gently spoon into the cup or you will have a doorstop)
1 Tablespoon Baking POWDER
1 teaspoon salt
1/4 cup sugar
1 can beer (I used MGD - as that is what Partner likes for a post-lawn mowing beverage but any light beer or ale will work). One can of American beer is 12 ounces. If using something else measure out 1 and 1/2 cups of beer.
Spoon into a bread pan sprayed with non-stick spray.
In microwave - melt 3 Tablespoons of butter and pour over bread and place in preheated 375 F. degree oven.
Bake for about 50 minutes. The crust should be brown and knife inserted into the center should come out clean.
Want to take your beer bread up a savory notch as it reduces the sugar and adds freshly grated sharp cheddar (no this is NOT low fat but it's high on taste and just a small slice will satisfy). Sharp Cheddar Beer Bread.
Cheddar Beer Bread
3 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1/8 teaspoon (rough estimate) cracked pepper
1 cup grated sharp cheddar cheese (serously, use fresh, big difference than the packaged stuff)
1 bottle room temperature Sam Adams beer or other light ale
1/3 cup butter (NOT margarine) melted
Preheat the oven to 375°F.
In a large mixing bowl, combine all the dry ingredients. Add the cheese and toss to combine. Add the beer all at once, (use a big bowl as it WILL foam up for a moment) mixing just until blended (the batter will be slightly lumpy).
How do you get that wonderful buttery, crunchy edge to it? (Please send your arteries to the next room).
After pouring the batter into a 9″x5″ loaf pan that has been sprayed with nonstick spray, (you know, to save calories :-) microwave 1/3 cup butter and pour that melted gold over the top of the loaf, swirling it around in the pan so the whole top is covered.
Bake in the oven for 40-50 minutes, or until top is dark golden and a thin knife or skewer poked into the middle comes out clean (mine took 45 minutes). Cool a bit on a wire rack.
One final version that is GREAT with beef stew in the winter or bangers and mash with Guinness Veal reduction and some stout mustard. (For the mustard mix: 2 Tablespoons Guinness, 1/4 cup each whole-grain and dijon mustard, 1/2 minced small shallot and 2 teaspoons brown sugar).
NOTE: f you are vegetarian, Field Roast Branch makes a delicious soy free apple sage sausage that will work with a veggie gravy (it does have gluten though).
(Use a Wilson 1M or 1B cake decorating tip for the fancy schmancy potatoes)
Guinness beer bread. Using my first basic beer bread at the start of this post replace the beer with e1 and 1/2 cups and add 1/4 tsp rosemary to batter. Bake as directed above.