Today I’ll share a quick and easy recipe for bread. Now I happen to be someone who loves to bake bread (although I would put my skill level in the fairly basic category), and I regularly make challah, pizza dough, and no-knead bread. I make these with granulated yeast and, while they are very easy, they do require some time to rise.
The alternative to using yeast is of course baking powder, and breads made with baking powder are called quick breads. One of the problems with quick breads, however, in addition to the texture being fundamentally different than yeast breads, is that they lack a, well, yeasty flavor. To solve that problem, this recipe uses a sneaky technique which is to use…you guessed it…beer! Yes, by adding a beer, you can get some of that malty, yeasty flavor without using yeast, and thus have yourself a nice, fresh bread for toast or even sandwiches with very little fuss and without having to go to the store. So here is my recipe for beer bread!
Beer Bread
- 2 cups white flour
- 1 cup whole wheat/rye/other whole grain flour of your choice
- 2 tbsp sugar
- 1/4 cup melted butter
- 1 tsp salt
- 1 tbsp baking powder
- 12 oz lager-style beer (full flavored but nothing too dark or bitter)
- about 1/3 cup water (adjust according to flour- you want to make a batter that is thick but not too stiff or dry)
Preheat oven to 375 F. Combine all ingredients in a large bowl and mix until just combined evenly. Pour into a greased loaf pan and bake for 35-45 minutes or until nicely golden brown. Wait until the bread cools to slice. Serve with salted butter.
The Children's Table 