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|Time||1 ¼ hours|
Recipe[edit | edit source]
Ingredients[edit | edit source]
3 cups flour 375 100% 2 teaspoons salt 12 3.2% 12 ounces beer, warm is better 340.19 90.72% 3¾ teaspoons baking powder 17.25 4.6% 1 to 4 Tablespoons honey (amount depends on your desire for sweetness) 21-84 5.6-22.4% Oil to line bread pan Formula 765.44-828.44 204.12-220.92%
Procedure[edit | edit source]
- Preheat oven to 350°F.
- Grease a 9x5x3 inch loaf pan
- Mix flour, salt, and baking powder and stir together well.
- Combine dry ingredients with beer and honey.
- Stir together until well mixed.
- Add more flour if necessary to make a good consistency.
- Spread batter in prepared pan.
- Bake 40-45 minutes or until browned and a toothpick comes out of the center clean.
- Serve warm.
Tips, Notes and Variations[edit | edit source]
- Beer with live yeast (bottle-conditioned) and carbonation will make the best rise.
- This bread can have a very hard crust, making it somewhat difficult to slice. One thing that works well is to begin by dividing the loaf lengthwise, then turning each half loaf onto the newly formed flat side and cutting neat smaller (half-sized) slices.
- Darker beers, such as porter and stout, will produce darker breads. Subsequently, lighter beers, such as Pilsner and lager, will produce lighter breads.
- If self-raising flour is used instead of all-purpose flour, the salt and baking powder may be omitted.
Conversion Notes[edit | edit source]
- Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. All purpose flour presumed. The USDA database reports conversion values of some beers with "12 fl oz", however this recipe specifies "12 ounces", not fluid ounces: metric conversion was based upon the international avoirdupois ounce of about 28.3495 g.