This Beer Bread is a very easy (and yeast free) recipe. You can have this bread ready for dinner in less than an hour!
It’s been long overdue for me to post it, as this is the second or third time I’ve prepared this recipe. The first time I made it was in Upstate NY, and we enjoyed it not only freshly baked, but also warming it up in the oven for a bit for breakfast the next morning. This is a very heavy bread, you can still taste the beer in the back… And this would be probably a great bread to sprinkle some cheese on top before baking. A little detail I seem to forget, but I still enjoy this bread quite a lot!
Adapted from the recipe by Three Many Cooks
3 ½ cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 ½ teaspoons salt
1 bottle or can (12 oz.) beer
1 egg, beaten
1 tablespoon of heavy cream
- Adjust oven rack to lower-middle position and heat oven to 375 degrees.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- Add beer (no sips!) and stir with a fork until just combined.
- Turn dough onto a floured surface; knead quickly to form a ball.
- Place bread on a baking sheet and confidently slit an X on top with a serrated or very sharp knife.
- Beat egg and heavy cream together. Brush loaf with egg wash.
- Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool. Serve!
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