Beer bread is perfect with beef stew or chili, and even yummy as a grilled cheese!
Step 1: Ingredients
- 3 cups flour - see the next step about how to measure it properly!
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 ounces of beer - room temp is better, but not necessary
- 1/4 cup unsalted butter, melted
I reduced the sugar from the original recipe and also halved the butter. The first time I made it, I thought it was a little strong tasting: too sweet AND too buttery. It was almost like a hoppy dessert.
You can really use any beer you want - I wanted to try a chocolate stout this time, but the boy convinced me to go with an ale for this batch. I've yet to experiment with putting cheese in it, but I think next time I want to add a handful of cheddar and maybe some jalapenos!
Oh, also! You'll need a loaf pan. I'm using an 8 in x 4 in one. The dough is way too wet to go freeform. :)
Step 2: How to measure your flour
Instead of scooping it from the bag or container with the measuring cup, spoon it into the measuring cup. This will ensure that you're not packing the flour in the cup and adding more than you should.