I am a sucker for quick breads. Well, most breads in general but beer bread combines two things I like – beer and bread. What’s not to like? I think the first beer bread I had was from Tastefully Simple. All you do is add 12oz. of any beer to their mix and bake. It is really good and I don’t know if it could be easier. I love Tastefully Simple products, but they are a little pricey. I have tried a few different beer bread recipes, but this one is the best and easiest yet! I think the beer you use will really decide how good it is though. Be sure to use something with a lot of flavor vs. a light domestic. I used a local favorite, Summit Extra Pale Ale. It is a very hoppy EPA and it worked perfect with this bread. My only adaptation was to use 1/4 cup butter rather then 1/2, like it suggests and it still had a nice buttery, crispy crust!
from Ezra Pound Cake
-3 cups all-purpose flour
-3 tablespoons sugar
-1 tablespoon baking powder
-1 teaspoon salt
-1 bottle (12 ounces) beer
-1/2 cup (1 stick) unsalted butter, melted (Note: Feel free to reduce to 1/4 cup.)
1. Preheat the oven to 350 degrees F. Grease a 9-x-5-x-3-inch loaf pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
3. Using a wooden spoon, stir the beer into the dry ingredients until just mixed.
4. Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Slide a baking sheet onto a lower rack to catch any butter that might overflow from the loaf pan.
5. Bake for 50 to 60 minutes, until golden brown. Serve immediately.
Nutrition facts for whole loaf: