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Heat it Up {Recipe: Beer Bread}

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You’ll have to excuse the inappropriateness of this post. I fully understand your position.. it’s 100 zillion degrees outside and the last thing you want to be tempted with is something that requires you to turn on your oven.

Baking. In the heat of the summer. Who does that?

I do!

And you should too.

Here’s an oldie but goodie (blogged before on Dine & Dish) recipe to get you in the mood…classic Beer Bread. Not the kind you mix up from a box, but just as simple.

Turn on your oven and heat things up even more. It’s so worth it. I promise!

Buttery Beer Bread

Buttery Beer Bread

Beer bread with a thick, buttery crust and tender inside. Quick, easy and so delicious!

Ingredients

  • 3 cups flour, sifted (not packed)
  • 3 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 1/4 cup granulated sugar
  • 1 12 ounce can or bottle of beer
  • 1 stick butter, melted

Instructions

  1. Preheat oven to 375°F
  2. In a medium bowl and using a wire whisk, sift together all dry ingredients.
  3. Add beer and stir with a wooden spoon until well incorporated.
  4. Spray a loaf pan with cooking spray and pour beer bread batter into pan.
  5. Pour melted butter over the top of the beer bread batter.
  6. Bake for 1 hour.
  7. Remove from oven and allow to cool for 15 minutes before removing from pan.
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Comments

  1. You should list the pan size on this recipe. I used a regular bread pan and the butter overflowed and burnt in the bottom of my oven causing my house to fill with smoke :/ Not your fault, just remember there are some people out there who are cooking inept and need to know every detail!

  2. I made this tonight and it was FABULOUS! This is a keeper … thanks for sharing it!

  3. I can’t believe how easy this was to make and so yummy! I will definitely be making this more often. :)

  4. How important is the sifting? I’m lazy :)

    • I’m totally lazy too. I make this all the time and 99% of the time just loosely shake the flour out into the bowl from the measuring cup, and call that good – and honestly I can’t tell a difference :) Just make sure you don’t pack the flour down in the measuring cup :)

  5. Beer + Bread = Sign me up! I would eat the whole loaf all in one sitting! YUM

  6. Just pulled this out of the oven an hour ago and taste tested. It was SO delicious…one million times better than the pre-made mix! It will go fabulous with our soup tonight as we try to stay warm here in Iowa! Thanks for sharing!

  7. This is the best beer bread I have ever had. I have passed it around to all of my friends who beg me to make it every time they are over and since it’s so easy its hard to say no.

  8. This looks amazing, and I really want to make it. I was wondering what bread pan size to use, I don’t want it to overflow like what happened to some people. Thanks!!

    • I’m so sorry – I was out of town and just sat down at my computer for the first time! I use a 9″ x 5″, 6 cups stoneware pan from Pampered Chef. I also find a darker beer translates flavor better, but it doesn’t matter at all what kind you use! They all taste great in this bread!

  9. Oh! One more question! Does the type of beer matter? Thanks!

  10. Jennafer says:

    This is delicious gluten free too! Beat an egg with the beer (gf-Omission is great), and use a high quality gluten free all purpose flour, like Better Batter.
    Realllly good.

  11. Dine & Dish says:

    Oh no – I’m sorry! I didn’t have that problem :( I hope that it still tasted ok and your oven isn’t too hard to clean out. I never like giving people messes to clean up!

  12. Dine & Dish says:

    Hi Frank – I’ve never tried that but I don’t see why it wouldn’t work. If you try it, will you let me know how it goes? Thanks!

Trackbacks

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