Bready or Not: Buttery Beer Bread
My husband loves beer. He recently decided to start collecting beer growlers from small breweries. I do not like beer. Therefore, he ends up with a sizable amount of artisan beer that needs to be consumed in a short amount of time.
“And this is a problem… how?” he asked.
“Of course. Moderation and all.”
“What? What do you think I could do with beer other than drink it?“
“I could make beer bread!”
He gave me one of those patented husband looks that says you would suggest I use this precious elixir for bread. But that’s exactly what I’ve done twice now, and you know what? He thinks it’s a pretty awesome thing because he loves bread, too.
I have only made this using my Pampered Chef mini loaf pan. I love the size of those loaves! One is perfect for a meal or two, and they freeze fabulously. I just wrap them individually in plastic wrap, defrost in the breadbox, and then warm them with some butter.
My breadbox gets a lot of use. [There’s a joke there that a few select people will get. The rest of you, just nod.]
Recipe modified from Veronica’s Buttery Beer Bread at Jenna’s Everything Blog.
Bready or Not: Buttery Beer Bread
Ingredients
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 1 Tb baking powder
- 1 tsp salt
- 12 oz beer
- 1/4 - 1/2 cup unsalted butter 1/2 stick to 1 stick, melted (make as buttery as desired)
- kosher salt or pretzel salt
Instructions
- Preheat the oven to 375-degrees. Prepare your big loaf pan or mini loaf pans by buttering lightly on the bottom (the sides will be well-buttered later on).
- Sift together flour, salt, baking powder, and sugar. Stir in the beer. It may be sticky and need to be incorporated by greased hands.
- Drop the dough into pan(s) and even out the top as much as possible. Melt desired amount of butter and pour over dough.
- Using four mini loaf pans, it will bake for 30-35 minutes. The original recipe stated that a full-size bread pan needs to bake for an hour. Let it cool in the pan for about five minutes, and then because of all the butter, the bread should pop right out.
- OM NOM NOM!
It’s aliiiive
The new site is now live. Please hop over to BethCato.com and take a look around. There’s a lot of info on The Clockwork Dagger, a neater Bibliography, and other cool stuff. I confess, this is my favorite page because I love how the tabs turned out.
If all goes well, most of my blog posts should originate on WordPress from now on; if you want to follow my RSS feed, you’ll find a link to that in the menu bar at the top of the page.
My test post to LiveJournal earlier was weird because it initially failed, then I tried again and it worked yet I changed nothing. Go fig. This is my idea of living dangerously.
This is a test
Well, hello there!
I have much of the new site ready to go. I still need to do some tweaking here and there, and part of that tweaking is this test.
If this works, it will be seen on both WordPress and LiveJournal.
If it doesn’t work, no one will know my failure. MWA HA HA.
#2
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Hello world!
I’m experimenting with WordPress. This post will remain here like a scar, soon to be covered by new growth.
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