This 4 - ingredient beer wampum recipe is one to recollect . Choose your favorite nursing bottle of beer ( or cider ) and in less than an hour , you ’ve got a fluffy loaf of bread of moolah to suffice alongside your bowl of soup or dinner party .
Whenever I ’m having a intimate , comforting repast , I always want a flossy piece of homemade bread to go alongside . This is especially true for soup or pasta , so I have something to soak through up the sauce or broth in the stadium . But when I do n’t need to break outthe yeastand go through multiple stage of uprise and kneading before bake , I turn to one of the easiest recipes ever : beer lucre . Thanks to the carbonation in beer , it ’s the gross secret element to give your loaf a light , soft texture without yeast or bake leaveners ( i.e. bake powder and baking soda ) . Plus , since it already has a bread - like yeast flavor , it really raise the savour of the bread .
There are a circumstances of edition of beer breadstuff out there , but our Test Kitchen ’s trials found this well-heeled 4 - component beer bread formula had the unspoilt flavor and texture . Here ’s how to make beer bread in just a few easy steps — with a few simple ingredients .
Credit: Katlyn Moncada
A Note from the BHG Test Kitchen
During testing , our Test Kitchen found that making the beer bread recipe turned out best using a browned ale beer . Other good choices include lager and crisp gruelling ciders . IPAs and stouts are n’t recommended .
Ingredients
3cupself - rising flour *
1(12 - oz.)bottlebeer or hard cider * *
¼cupbutter , fade
¼cupsugar
Directions
Preheat oven to 375 ° fluorine . Lightly coat a 9x5 - column inch loaf pan with nonstick cooking spray .
In a large bowl fuss together flour , beer , unthaw butter , and sugar just until combine . Be careful not to overmix here to see to it a dependable rise on your beer scratch .
Transfer hitter to inclined goat god . broil about 40 minutes or until top is gilt and a toothpick inclose in the center of the loaf come out uncontaminating . Cool in pan , on a conducting wire rack , for 15 moment . polish off from pan and cool before serving .
Make your own self - rising flour . In a medium bowl combine 3 cup all - purpose flour , 4 1/2 tsp . bake powder , and 3/4 tsp . salt .
Storing Beer Bread
Place cooled beer boodle in an airtight container with a report towel or enfold securely in pliant wrap for up to 3 day at elbow room temperature . To freeze , wrap in plastic wrap and wrap again with a bed of aluminum foil or place in an airtight container . Freeze up to 3 months . habituate ourguide to storing warm breadfor more tips .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) differentiate you how much a nutrient in a food serving contributes to a daily diet . 2,000 calories a Clarence Day is used for general nutrition advice .
