I’m all for a good kneaded bread, but sometimes you just want a hearty slice of bread that doesn’t take 3 hours (or more) to make – am I right? Let me introduce you to beer bread. This hearty, slightly crusty, slightly sweet slice of happiness is just what the doctor ordered.
I’ve seen packaged mixes for beer bread and walked right past them, and I’m glad that I did. It would be really embarrassing to have made one of those then made this recipe and realized it took the same amount of time (and less money) to make it from scratch. Yes, this beer bread recipe literally takes 5-10 minutes to whip together from start to finish (finish being popping it into the oven).
One of the fun things to do with this recipe is change up the flavors. I used a bock beer (Shiner Bock) to make this. I wanted the bread to actually have a beer taste to it. I also tossed in some cheddar cheese, black pepper and thyme. This recipe would also taste great with black pepper and Parmesan or just with some rosemary. You could also be a purist and not add anything to the basic beer bread recipe.
Oh, and just to give things a little more kick, I sprinkled the top with a generous amount of Maldon sea salt. I really like how the flakes give the bread some crunch and how the salt plays off the slightly sweet flavor of the bread. Also, salt and beer taste really good together (and how I discovered that is a story for another day – let’s just say it involved a lot of beer, vacation and some boys from Texas).
- 2 Cups Whole Wheat Flour
- 1 Cup All Purpose Flour
- 1 Cup Shredded Sharp Cheddar Cheese
- 1 Tablespoon Baking Powder (yes, that's TABLESPOON)
- 1 Teaspoon Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Dried Thyme
- 1 12 Ounce Bottle of Beer (room temperature)
- ¼ Cup Unsalted Butter (melted)
- Maldon Sea Salt
- Pre-heat oven to 375 degrees Fahrenheit.
- Mix first seven ingredients together in a large bowl. Make sure that they are well mixed.
- Pour beer into dry ingredients and fold it in just until everything is wet. The dough will be lumpy and that's totally fine. You don't want to over mix this.
- Oil/butter a 9"x5"x3" bread pan. Make sure you get in the grooves so that the bread doesn't stick when you turn it out.
- Add the batter to the pan and make sure that it is evenly in the pan.
- Brush the top of the bread with the melted butter. It may be easier to pour the butter on then brush it around. Any excess butter will bake into the bread.
- Sprinkle the top generously with the sea salt.
- Pop the pan in the oven and bake for 35-40 minutes. The bread is done when it's golden brown on top and slightly dry looking.
- Remove the pan from the oven and let it cool for 10-15 minutes.
- Turn the bread out onto a cooling rack and let it cool the rest of the way.
- Slice and serve with your favorite bowl of soup or chili.
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