Beer Bread

I have another confession to make.

Brace yourselves…

I don’t like beer.

Really, I never have (but I admit I did go through a stage in college where dollar pitchers seemed reasonable and worth it).  Other than that, I pretty much can do without.  I much prefer a mixed drink or a nice glass of red wine.

But I was really, really intrigued when I saw this recipe at Stonegable.  The picture of this recipe was mouth-watering, and I needed a bread fix, badly.  This easy quickbread fit the bill.

The Recipe:

Beer Bread, from Stonegable

2 1/4 c all-purpose flour

3 T sugar

1/2 t baking soda

1 T baking powder

dash of salt

2 T vegetable oil

1 bottle beer

1 T butter

Heat oven to 400 degrees.  Combine flour, sugar, baking soda, baking powder and salt.  Mix to distribute evenly.

Pour oil and beer over batter and mix by hand. Only mix until all the liquid has been incorporated, about 30-50 strokes.  Turn out into a well-greased loaf pan.  Dot top of batter with butter.

Bake for 45 minutes until risen and golden brown.  Remove from oven and let sit in pan for 10 minutes.  Turn out onto cutting board.

{Printable Recipe}

The Results:

If you like beer, you’re gonna like this bread.

If you don’t like beer, it’s still pretty tasty – but it does have a beer-y aftertaste.  I didn’t mind it, especially when I spread a little butter on top.

I did learn a couple of important lessons from this bread:

1.  When is says mix by hand, it means to use a spoon and a little wrist power, not your actual hands.  This was abundantly clear after my hands were covered in the sticky, wet batter.

As you can see, it's a really loose batter.

2.  Adding the dollops of butter after the baking is not quite the same as actually remembering to do it beforehand.

Ummm, didn't really melt in...

The bigger lesson these small mistakes indicated: Do not SKIM the recipe.  You’d really think I’d better at this, a hundred-plus posts in, but when I’m scattered – it shows.

But I’ve also realized that I can move on from these mistakes – and the food doesn’t have to reflect them.  Just check out this lovely loaf.

For a quickbread, it turned out very moist and even a little sweet.

Yvonne at Stonegable insists that the bread is really tasty toasted for breakfast, so that’s on my list for tomorrow.

If it’s as good as it was warm out of the oven, I’m in for a treat.


8 thoughts on “Beer Bread

  1. I don’t like beer either. Courtney, you are like my twin, separated at birth, except I believe you are about 10 yrs. younger than me. This bread looks great and seemed to do well despite the skimming of the recipe. I am a recipe skimmer as well. I don’t think that ever goes away even as you get more experienced.


  2. Beer seems to work so well when it’s in food, doesn’t it? You’re the second person to display a scrumptious loaf of bread just when I come back from a trip and decide I need to cut back. I think I may have to make an exception and try this recipe out…


  3. Courtney this looks so good! We just made a beer bread a few weeks back and I just loved it. (And I’m not a big fan of beer either – except Corona in the summer.) And I so would have used my hands too! LOL. 😉


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