I have a confession to make: I’m not much of a bread baker. That role goes to my sister. She’s the one that can start off with a packet of active dry yeast and end up pulling a beautifully baked French bread right out of her oven.
But, me? Well, not so much. There are many ingredients that I am good at using, but working with yeast is just not one of them. I also stink at making pie crusts from scratch, in case you wanted to know.
Luckily, I’ve made peace with my weaknesses in the kitchen and focus on my strengths instead. So, when I found out that I could make a delicious, homemade bread without dry yeast, I was psyched. Apparently, all I needed was beer – and that, my friends, I have lots of.
You see, I’m a craft beer enthusiast. I write about craft beer. I bake with craft beer. I drink craft beer. And, when I found out that I could use one of my favorite ingredients to help make me look like a Rockstar in the kitchen, I was hooked.
One of the things I love most about Beer Bread is that it’s incredibly easy to make. The most difficult part is deciding which beer to use because the beer you choose will make or break this recipe. This means that if all you have lurking in your fridge is a mass-market domestic beer, stop right here. Trust me. You won’t be happy because your beer bread will lack flavor and depth.
The best beer to use is a craft beer, but to be fair, I’m 100% biased. The craft beer world is a large one and you can always find something to suit your palette. For example, in our beer fridge, we always keep a steady supply of cans from Montauk Brewing Company. I find that they’re perfect for our guests who swear that they don’t like craft beer. Plus, they have a low ABV and are super easy on your stomach.
Edible recently collaborated with Montauk Brewing Company to brew Edible Rye Pale Ale (ERA). For more on how that collaboration came together—and where you can find the beer, made exclusively with ingredients from New York, yourself—head over to Edible East End.
These qualities also make Montauk beers perfect for cooking or baking. I used Hop Blonde Ale this time because it has a smooth flavor and a crisp hop finish that marries nicely with the bread.
This bread bakes up light, thick and crusty. I find that it’s best served warm, right out of the oven. We very rarely have any left over, but when we do, I simply pop a hearty slice of it in the toaster to crisp up the crust again and gobble it down, slathered in butter.
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons turbinado sugar
- 12 ounces room temperature beer
- 2 tablespoons salted butter, melted
- Jane’s Krazy Mixed Up Salt
Step 1: Preheat your oven to 375º F degrees. Line a loaf pan with parchment paper.
Step 2: Sift together flour, baking powder, salt and sugar. Slowly add beer. Mix together until just incorporated. Place into prepared loaf pan and bake for 35 minutes.
Step 3: While you wait, melt 2 tablespoons of salted butter in microwave. At the 35-minute mark, remove bread from oven and using a pastry brush, carefully brush the melted butter all over the exposed parts of the bread. Generously sprinkle Jane’s Krazy Mixed Up Salt on top and bake for 10 more minutes.
Step 4: Let bread cool in pan for 10 minutes. Remove bread from loaf pan and place on a wire rack to cool completely.