Cookbook:Beer Bread

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Beer Bread
CategoryBread recipes
Time1¼ hours

Cookbook | Ingredients | Recipes

Beer Bread is a bread flavored with beer. Baking powder is the primary leavening agent.

Ingredients[edit | edit source]

Ingredient Volume[note 1] Weight Baker's %
Flour 3 cups 375 g 100%
Salt 2 teaspoons 12 g 3.2%
Beer (warm is better) 340.19 g (12 ounces) 90.72%
Baking powder 3¾ teaspoons 17.25 g 4.6%
Honey 1–4 tbsp 21-84 g 5.6–22.4%
Oil for greasing
Total 765–828 g 204–221%

Procedure[edit | edit source]

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×5×3-inch loaf pan
  3. Mix flour, salt, and baking powder together well.
  4. Combine beer and honey, then add to the dry ingredients. Stir together until well mixed. Add more flour if necessary to make a good consistency.
  5. Spread batter in prepared pan.
  6. Bake 40–45 minutes until browned and a toothpick inserted in the center comes out clean.
  7. Serve warm.

Notes, tips, 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. 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]

  1. 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.