Beer Bread

27 Jan

DSC07158

 Whenever I enter a bakery, the smell reminds of me of the bread making phase my grandfather went through when I was in middle school. One of my goals for 2013 is to perfect the art of fresh baked bread. I recognize that making bread is an art and a science, so I decided to start simple with no-knead concoction: beer bread. Its so easy to make – only 6 ingredients (flour, baking powder, salt, sugar, bottle of beer, and butter), all of which I had on hand. The natural yeast in the beer causes the bread to rise without messing with kneading and rising and more kneading.

DSC07143

First order of business was to sift 3 cups of flour into a mixing bowl. I don’t own a four-sifter so I shook it through my strainer and it worked perfectly.

DSC07144

Next, I added the rest of the ingredients: 3 tsp baking powder, 1 tsp salt, 3/4 cups sugar, and 12oz of beer. I added cheese to mine because I felt like if I did it would taste like a cheddar bay biscuit ala Red Lobster. It didn’t – in fact, I could hardly taste the cheese at all. The bottle of Sam Adams was raided from my fridge, but next time I’ll probably try something more fun.

DSC07145

DSC07146

Adding the beer caused a bubbling reaction and when I stirred, it came together into a thick dough that I poured into a 1  pound loaf pan. In order to create a crisp crust, I poured 1/4 cup of melted butter over top. This is completely optional and, if omitted along with cheese, makes for a vegan treat. Bake for 1 hour at 375 degrees.

DSC07154

Check out the recipe. The comments section is great for tips and ideas for variations.

Advertisements

4 Responses to “Beer Bread”

  1. Maya January 28, 2013 at 10:24 am #

    I bet this would be amazing with soups and chowders! Don’t give up on the Red Lobster cheddar bay biscuit—we need someone in hot persuit!

    • shannzav January 28, 2013 at 6:36 pm #

      Yes, I think so too! We used it with our breakfast sandwiches last week.

  2. Katie January 28, 2013 at 12:59 pm #

    Hey Shannon, sounds yummy! Any idea how this could be attempted with a GF recipe? Besides the GF beer, which is easy enough to find, I wonder if using a GF flour mix would work the same way… may be worth an experiment!

    • shannzav January 28, 2013 at 6:31 pm #

      Hey Katie! So, my initial reaction was “totally, just use GF ingredients.” However, a quick google search for GF beer bread indicates that xantham gum or arrow root (or other top chef molecular gastronomy food) is required. I guess beer bread doesn’t translate well.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: