Beer Bread
10m prep 40m cook 50m ready
One 9 × 5-inch loaf Serve with hearty soups or stews and mild or strong cheeses. Slices are good toasted, or you can rewarm the whole loaf in the oven for a crisp outer crust. This bread keeps for two to three days. Preheat the oven to 400°F. Grease a 9 × 5-inch loaf pan.
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Ingredients
- 3 cups (375g) all-purpose flour
- ½ cup (50g) old-fashioned rolled oats
- 2 tablespoons sugar (25g) or honey (40g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups (one 12-ounce bottle) light or dark beer, cold or at room temperature, but not flat
- 2 tablespoons unsalted butter (30g), melted, or olive oil (25g)
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Step 1.
Whisk together thoroughly in a large bowl: 3 cups (375g) all-purpose flour; ½ cup (50g) old-fashioned rolled oats; 2 tablespoons sugar (25g) or honey (40g); 1 tablespoon baking powder; 1 teaspoon salt
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Step 2.
Add: 1 ½ cups (one 12-ounce bottle) light or dark beer, cold or at room temperature, but not flat; 2 tablespoons unsalted butter (30g), melted, or olive oil (25g)
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Step 3.
Fold just until the dry ingredients are moistened. Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.
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