Beer Bread

My mom used to make beer bread every now and then.

I used to think I couldn’t eat it because I was under age.

When I would eat my mom’s beer bread, I’d only have a slice or two.

I was afraid I’d get drunk.

The rich, aromatic flavor of this soft bread was good though.

Really good.

All you need for this quick bread is flour, salt, baking powder, sugar, butter and beer.

I used Kölsch, a local light ale.

Sift together the dry ingredients.

Make a well then add the butter and beer.

Stir it up to create a sticky dough.

Turn the dough into a bread pan which has been lined with baking paper. You can drizzle honey or more butter over top. I just scraped out the remaining butter from my empty melted butter bowl.

Bake until golden brown and hollow sounding.

Remove from the pan and cool.

You are meant to let it cool completely before slicing…

… but my mom never waited, so neither do I!

Makes 1 loaf

Ingredients

• 2 1/2 cups all-purpose flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup beer, I used Kölsch, the local beer specialty in Cologne
• 1/4 cup butter, melted

Method

1. Preheat the oven to 350°F (176°C). Line a loaf pan with baking paper and set aside.
2. Sift together the flour, sugar, salt and baking powder in a large bowl. Create a well then add the beer and melted butter. Stir until a soft dough forms.
3. Turn the dough into the prepared pan. (If you wish to drizzle honey or more butter overtop, you may.) Bake until the loaf is golden brown and hollow sounding when tapped, about 40-45 minutes. Remove the loaf from the pan and cool on a wire rack.

 

 

 

 

 

Prost!

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