If you are like me, that strange person who does not enjoy the taste of beer, I can guarantee that you will still enjoy the recipe that I am about to share with you.
I have fond memories of this bread. I first made it on St. Patty’s day, paired with a white chicken chili I made in the crock-pot. Delicious. The best part of it? I didn’t even make it. Instead, I sat the recipe and the ingredients out on the counter for my husband and got my hair done. [Gleeful laugh here] I came home to steaming piles of savory chili and this beer bread–sweet, thick, crusty, and just right for dipping.
We’ve made it several time since then, and it is really an easy recipe for bread. It’s perfect for a day like today–combat that rainy, yucky drizzle outside by curling up to some soup and bread, fresh from the oven.
3 1/2 c. flour (white or wheat works)
3 Tbs. sugar
1 Tb. baking powder
1 1/2 tsp. salt
12 oz beer ( a darkish beer works best)
1 beaten egg (optional)
Lower the oven rack to the lower-middle position and preheat to 375 degrees. Mix flour, sugar, baking powder, and salt in a big bowl. Add beer and stir until just combined. Turn the dour on a floured surface; knead quickly to form a ball. Place the bread on a baking sheet and confidently slash an “X” on the top with a knife. Brush the loaf with the egg wash if desired. Bake about 45 minutes, or until golden brown.
I love bread. Especially crusty bread. It’s just so cozy.
Hope you enjoy!