How to Make Beer Bread
Inspired by a friend of mine, here is a brief tutorial on the most efficient way to mix alcohol and carbs. (And yes, I know that almost all of the alcohol in beer bread evaporates during cooking, that's why you have a second can while you're baking it!)
This is a very simple beer bread recipe, with only three ingredients. It is, however, endlessly versatile in its variations. Now pay attention!
Step One: Preheat
Preheat your oven to 350 degrees.
(Yes, I have a percolator. You know you're jealous.)
Step Two: Find a Bowl
Get a bowl. Not the Tumblr's-Helper kind, this kind.
Step Three: Flour
Scoop three cups of self-rising flour into your bowl. Don't bother sifting or any of that. We're not building a piano here. If you don't have self-rising flour, you can use three cups of all-purpose flour, four teaspoons of baking powder, and a teaspoon of salt. Just make sure to mix it up really well.
Step Four: Sugar
Add three teaspoons of sugar to the bowl.
Step Five: Stir Dry Ingredients
Stir all your dry ingredients together really well. Do not omit this step or you will RUIN EVERYTHING!
Step Six: Add Beer
Add one 12oz can of beer. It may work better if you remove it from the can first. Any beer with yeast will work for this bread, and it adds a lot of the flavor. Try your favorite beer, or be like me and use the cheapest you can find.
Step Seven: Form Dough
Using first a spoon and then your clean hands, stir the beer into the dry ingredients till you have a nice ball of dough. Everything should be nicely combined, but don't overknead it. It'll still be pretty sticky when you're done with it.
Step Eight: Grease Loaf Pan
Just kidding!
There we go. Thoroughly grease your loaf pan. A bigger loaf pan will make lighter bread, a smaller one more dense, English-muffiny bread.
Step Nine: Pan Dough
Drop your dough-ball into the pan and smush it around with the spoon until it fills all the corners. You can try to smooth the top, but you're doomed to fail. The texture gives it character!
Step Ten: Bake
Put your bread in the oven for 55 minutes at 350 degrees. If your oven runs hot, check it at 50 minutes. Ideally, you will use this 55 minutes to clean your filthy microwave.
Intermission:
Check out this turkey stock I'm making on the stove!
Step Eleven: Remove From Oven
The bread is done when it's a light golden brown and hard to touch on the top. Dark beer will make it look a little darker gold. Look at that texture and character!
Step Twelve: Turn Out
Beer bread does not need to rest in the pan. As soon as you take it out of the oven, turn it out onto a cookie sheet or baking rack. It will smell amazing, but waiting another five minutes will set the inside and save you some tongue burns. Enjoy!
This recipe for beer bread is the absolute most basic recipe. Make it a few times, learn how it works, then get creative! The simplest way is by trying different kinds of beers, dark beers, fruit beers, etc. I like to toss in a third-cup or so of candied fruit peels and a quarter-cup sugar and make fruit bread. You can also divide the dough in thirds and layer cheese in between the dough for delicious cheesy beer bread. (I use Velveeta because I am a peasant and it is awesome). Dust the top with garlic salt or vanilla sugar for a little extra flavor. You can do pretty much anything with this stuff, so enjoy!












