Rainy days call for bread making and bread making calls for beer bread!
Our current favorite beer bread, made with our Back Roads Vanilla porter is a tasty, slightly sweet, dense bread that’s amazing.
This recipe can of course use any type of beer but since there is no yeast being added it is important that your beer is carbonated, that’s how the bread gets its bubbles.
3c all purpose flour
1 tbs baking flour
1tsp salt (we used kosher salt)
¼c granulated sugar
¼c melted butter
12 oz beer
These are extra add-ins depending on what beer you use, definitely mix in more than one addition for a cheesy onion or cheesy garlic option.
- Fruit – (sounds weird but if your using our Back Roads vanilla porter it makes a nice sweet dessert style bread)
This options are better suited to things like lagers, ales or an IPA
- Cheese (¾ c is good for something like chedder)
- Green onions (2 onions is usually enough)
- Hot peppers
- Garlic (about a teaspoon of dried and 2-3 cloves minced
- The possibilities are endless!!!
- In a large mixing bowl add flour, baking powder, salt, sugar (plus any extras)
- Using as few strokes as possible (your trying to conserve the bubbles) mix the beer in until moistened
- Pour thick batter into a greased loaf pan and drizzle melted butter over the top.
- Bake at 375F oven for about 50 minutes and golden crusty on top.
Remove and let cool for 10 minutes before removing from the pan.