I stumbled upon this recipe quite by accident, an oh so very happy accident! Quick breads do not get enough credit in my opinion. Although the artful process of making yeast breads is not something I dismiss. There is something so beautiful in losing yourself; absorbed in the kneading, rolling and overall discipline of creating delicious yeast breads, but the “quick” in quick breads in no way means a lack of flavor or texture. You just have to find the right recipe and this Beer bread recipe just might be it.
Make it once. Then I challenge you not to make it again. The top crust alone is delicious, especially slathered with creamy butter. I’ll list some other great spreads for this bread at the end of the recipe. My only little catch with this recipe was when I had to explain the Boulevard Wheat® beer bottle from our local Kansas City Based brewery Boulevard Brewery he found in the trashcan; I am not exactly a big drinker. The look on his face was pretty priceless.
“Unlike sourdough sand yeasted breads, which rely on yeast to create air and leaven the dough, quick breads use chemical leavening agents like baking soda and powder, which react instantly to water (and in the case of double-acting baking powder, to heat as well). You’re probably familiar with the sweet quick breads, like zucchini bread and banana bread, but there are plenty of savory varieties, too. Irish soda bread, corn bread, honey-oat bread; all quick breads.
This beer-based recipe is my current favorite gateway bread. Just whisk the ingredients together, pour into a loaf pan, and bake. The loaf is a little dense, and a little sweet, so it’s great for breakfast toast, for lunch alongside of bowl of soup, or thinly sliced for sandwiches. Want bread on the dinner table tonight? You can make this in less than an hour. Now if you want to make the beer that goes into it, that’s another story…” -Katherine Sacks, Epicurious
- 3 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 bottle (12 ounces) beer, at room temperature (I recommend a sweeter beer)
- 1/4 cup unsalted butter, melted
- Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
- Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.
Obviously, butter is always a delicious choice for a spread but consider these others; apple butter, orange marmalade mixed w/equal parts whipped cream cheese, raspberry preserves w/equals parts whipped cream cheese, creamed butter and honey or a more savory spread of easy homemade herb butters. All delicious!
For the Katherine Sacks entire article see http://www.epicurious.com/expert-advice/the-easiest-savory-quick-bread-for-baking-article