Beer and Bread, what else is there to say.
Now this Beer Bread recipe will be a favorite for beer drinkers, and non-drinkers my mom for example hates the taste of beer but loves the taste of this bread. We’ve experimented with this recipe with many different types of beers IPA, Hefeweizen, Stouts, and Ales but something about the good ol Lagers that make the bread taste the best. In this recipe I used Tecate left over from Thanksgiving at my parents house there’s always leftover of ‘those beers’ the good beers always go first, actually the hard alcohol goes first in my family. I think the lagers have the right blend of hops and malts ratio hat give the bread the right flavor balance and bake. I tried a Guinness thinking hmm Guinness a nice creamy, coffee, and chocolatey taste so the bread has to come out bomb. I was wrong it resembled more like dirt clod then bread and tasted pretty close too. The first time we made this bread we used Budweiser, and it surprisingly came out the best. When baking with beer you get a nice malty flavor from the bread and the sugar you add mixes nicely with the hops. Bread and beer are meant to be one, there processes are very similar the yeast makes the bread rise and the yeast in beer makes it alcoholic they’re just meant to be together.
Beer Bread Recipe
Bake at 375°F for (1 Hour) or until golden crust forms.
- 3 Cup Self Rising Flour
- 1/4-1 Cup Sugar (Coconut sugar, palm sugar, ect.)
- 1 Can Warm Beer (We leave our cans on the stovetop while the ovens pre-heating.)
- 1/4 Melted Butter (You can either pour the butter ontop of batter or mix into batter.)
The first batch we made was with white sugar, Tecate, and butter poured on top of batter.
The second batch we made with Coconut sugar, Tecate, and butter mixed into the batter.
Enjoy it straight out of the oven, Try out this recipe and let us know what you think down in the comments below.