Two of my favorite things combined into one delicious gluten filled treat, beer bread! I can’t remember the first time I had this type of bread, but several years ago when I was working in a German restaurant we made beer bread with leftover beer from a recipe. It had all the deliciousness of bread and a bit of the bitterness from the beer, I think we used a dunkel. I recently received a large growler full of cream ale from my friends and I thought it would taste great in this quick bread
with the light vanilla flavor and it instantly reminded me of the bread I had years back.
The first thing I did was hope on the google and search for beer bread recipes. They’re all basically the same with slight variations so I just picked out all the things I liked and made my own recipe. This is what I came up with. Enjoy!
4 cups all purpose flour
3 tsp. baking soda
2 tsp. salt
1/3 cup sugar
1 stick melted unsalted butter
18 ounces beer
- Mix all dry ingredients together with a whisk
- Mix in beer and half of the butter
- Pour batter into a greased loaf pan
- Pour remaining butter on top of the batter
- Bake at 375 degrees fahrenheit for 50 mins