Beer Bread
Beer Bread is a simple and delicious bread that is perfect for any occasion. It's made with just a few ingredients, and it can be made in about an hour. The type of beer you use will change the flavor of the bread, so feel free to experiment until you find one you like.
Beer Bread is a simple and delicious bread that is perfect for any occasion. It's made with just a few ingredients, and it can be made in about an hour. The type of beer you use will change the flavor of the bread, so feel free to experiment until you find one you like.
- Carbohydrate 523.95336 g
- Cholesterol 0 mg
- Fat 6.5184 g
- Fiber 18.1440003204346 g
- Protein 66.4608 g
- Saturated Fat 1.03488 g
- Serving Size 1 1 loaf (697g)
- Sodium 8534.4 mg
- Sugar 505.809359679565 g
- Trans Fat 2.1504 g
- Calories 2476 calories
Step-by-step
- In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
- Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
Too many home bakers treat quick bread batter like standard yeast dough, overworking the mixture until the gluten develops too much toughness. Self-rising flour contains pre-blended leavening agents, and adding carbonated liquid activates those agents immediately. Mixing must stop the moment the flour hydrates to prevent dense, rubbery interior pockets. Fresh flour yields a significantly lighter crumb than bags that have languished in a pantry for months, losing chemical potency. The choice of beverage directly dictates the final flavor profile. Standard lagers yield a neutral, biscuity crumb, whereas robust stouts impart bitterness and deeper color notes. Pouring the sticky batter into a standard nine-by-five-inch greased loaf pan requires no special equipment, but greasing the corners thoroughly prevents tearing upon removal. Baking at 350 degrees Fahrenheit for fifty to sixty minutes ensures the starches fully gelatinize. A wooden skewer inserted into the center must emerge clean before the loaf leaves the oven. The exterior crust relies on melted fats or residual oils reacting with dry heat to achieve a distinct crunch. Storing the cooled loaf wrapped tightly in parchment paper at room temperature maintains textural integrity for up to forty-eight hours.
