Not all beers work for beer bread, so let’s discuss the best beer for beer bread, and I’m sharing my easy, five-ingredient recipe!
Beer bread is the perfect recipe for those who don’t love baking. With one bowl, a few ingredients, and about five minutes of prep time, you can have a warm, delicious loaf of bread on the table in about an hour. However, the beer you choose matters. I think the best beer for beer bread is any variety that is low on the IBU scale.
Anyone who knows me knows I don’t love bread, and it’s not because of any health or diet opinions. Since I was a little girl, I’ve always thought of bread as a filler. I vividly remember being young, sitting at my Italian grandmother’s dinner table, and thinking I could have more meatballs if I didn’t have bread. I don’t dislike bread. I just don’t get as excited about it as others. Beer bread is one of the few recipes I look forward to making and eating. When your loaf comes out of the oven and rests, slice a thick piece and eat it with some good quality salted butter, and thank me later!
What Does IBU In Beer Mean
Best Beer for Beer Bread + Easy 5-Ingredient Recipe
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 12-ounce can Yuengling beer
- 1/4 cup melted butter
Instructions
- Preheat the oven to 375°F
- Lightly grease a 9" x 5" loaf pan with butter or non-stick cooking spray.
- In a large bowl, sift the flour, baking powder, sugar, and salt.
- Pour in the beer and stir until just combined. Don’t overmix.
- Spoon the batter into a loaf pan and gently smooth the top.
- Drizzle the melted butter over the top.
- Bake for approximately 45-50 minutes or until the top is a deep, golden brown and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Remove the bread from the oven and let sit for 10 minutes before turning it out of the pan. Allow it to cool for an additional 10 minutes on a wire cooling rack before cutting.
Notes
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