Cookbook:Beer Bread

Beer Bread is a bread flavored with beer. Baking powder is the primary leavening agent.

Beer Bread
Category	Bread recipes
Time	1 ¼ hours
Difficulty

Recipe

Ingredients

Volumetric [note 1]	Grams	Baker's %
3 cups flour	375	100%
2 teaspoons salt	12	3.2%
12 ounces beer, warm is better	340.19	90.72%
3¾ teaspoons baking powder	17.25	4.6%
1 to 4 Tablespoons honey (amount depends on your desire for sweetness)	21-84	5.6-22.4%
Oil to line bread pan
Formula	765.44-828.44	204.12-220.92%

Procedure

1. Preheat oven to 350°F.
2. Grease a 9x5x3 inch loaf pan
3. Mix flour, salt, and baking powder and stir together well.
4. Combine dry ingredients with beer and honey.
5. Stir together until well mixed.
6. Add more flour if necessary to make a good consistency.
7. Spread batter in prepared pan.
8. Bake 40-45 minutes or until browned and a toothpick comes out of the center clean.
9. Serve warm.

Tips, Notes and Variations

• Beer with live yeast (bottle-conditioned) and carbonation will make the best rise.
• This bread can have a very hard crust, making it somewhat difficult to slice. One thing that works well is to begin by dividing the loaf lengthwise, then turning each half loaf onto the newly formed flat side and cutting neat smaller (half-sized) slices.
• Darker beers, such as porter and stout, will produce darker breads. Subsequently, lighter beers, such as Pilsner and lager, will produce lighter breads.
• If self-raising flour is used instead of all-purpose flour, the salt and baking powder may be omitted.

Conversion Notes