I made a pretty amazing 3 Bean Beer Chili and I was all set to make my famous corn bread… and then I realized that I didn’t have any cornmeal. I was sad and puttering around my kitchen trying to figure out what on earth I could eat with my fabulous chili, and then I thought, “Beer Bread?!” So, I used the same beer for my bread as I had put into my chili to bring the flavors together and marry the two dishes. This bread forms a very buttery and crusty outside, and the inside is very moist and tasty. If you don’t sift your flour, you will be left with a brick like hard biscuit, and it isn’t very pleasant.
And YES, I am always excited to work with beer!
So, what you will need…
- 2 C. + 5 ounces of Bread Flour
- 3 tsp baking powder
- 1 tsp salt
- 1/4 C. white sugar
- 12 oz. of Beer
- 1/4 C. melted butter
Here was my process…
First I preheated the oven to 375 degrees and greased a bread loaf pan.
Next I sifted the flour, VERY IMPORTANT, then mixed the rest of the dry ingredients together. Then I poured in 12 ounces of beer and stirred until my dough formed.Melt butter.
I poured the dough into the prepared loaf pan and poured my melted butter over the dough.
I then baked my fabulous bread for 45-55 minutes, let it sit for at least twenty minutes and then I served it (still warm) with chili. My cousin was very happy!
This is an easy recipe and it is very delicious. Even if you aren’t a beer person this bread is great with any stew, chili pasta dish… it is versatile and absolutely amazing!