There’s a reason I made beer bread. That reason is I was recently given a Danish Dough Whisk which I really wanted to try (it’s awesome btw) and I really like beer and always have it on-hand at my house. The primary reason I made beer bread, however, is because I love science and a bread where you DON’T need self-rising flour OR yeast is right up my alley.
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1/4 cup grated parmesan cheese (optional or sub with a cheese you prefer)
- 1 12 oz. can beer (I used Blue Point’s Summer Ale but any beer will do), room temp.
- 5 tablespoons butter, melted
- Preheat oven to 375 degrees and grease a loaf pan.
- Mix together dry ingredients and slowly pour in the beer of your choice. The beer will foam but it’s pretty cool to watch as it attaches itself to the dry ingredients. Add your cheese or omit if you don’t want cheese at all.
- Use your dough whisk (or any utensil you typically use for dough) to combine all ingredients until the beer is no longer foamy and has been absorbed by the dry ingredients, forming a dough.
- Pour dough into prepared loaf pan.
- Pour melted butter over the top of the dough.
- Put dough in the oven and bake for 1 hour.
- After 1 hour, remove from oven and take the dough out of the loaf pan immediately. Allow to cool on a wire rack for at least 15 minutes prior to slicing.
This was incredibly easy to make and very very delicious. There are so many variations you can make from different cheeses to herbs to plain ol’ black pepper. It’s even better the next day!