Upside Down Pear, click for home.
FacebookTwitterRSS FeedPinterest

Beer Bread

I’ve never made a loaf of bread before. I’ve never wanted to take the time to let it rise and kneed it and let it rise again. It’s always seemed like I would need to save a whole day if I wanted a fresh loaf of bread, and who has time for that?

Beer Bread

As I was perusing the internet, I came across a couple of quick-no-kneed breads which got me thinking that maybe one day I could take on this challenge. The last thing holding me back was the fact that I have zero yeast in my apartment. Zip, none, nada and no plans on purchasing any. However, I’ve had a couple of bottles of beer sitting in the back of my refrigerator for who knows how long. I think it’s been about a year. No one here really drinks beer and I’m not exactly sure why we have it in the first place.

Beer Bread

I saw Gimme Some Oven’s pin for a Honey Beer Bread and a light bulb went off. This bread was incredibly easy to make! I like hardy breads, and this was definitely on the heavier side. It has a nice crispy top and a soft center. It was so tasty that both my boyfriend and I went back for a second slice at dinner. We ate it plain, but warm with butter and jam on it sounds like a perfect breakfast! It’s best served warm.

Beer Bread


Beer Bread

  Beer Bread 
Prep Time: 10 mins Cook Time: 50-60 mins Total Time: 1 hr 10 mins
Makes: 1 loaf
3 cups of whole wheat flour
2 tablespoons of granulated sugar
1 tablespoon of baking powder
1 teaspoon of salt
2 tablespoons of agave
1 12 ounce bottle of beer
4 tablespoons of butter, melted

1) Preheat oven to 350º F.

2) In a medium bowl, combine dry ingredients (flour, sugar, baking powder, and salt).

3) Slowly stir in the agave and beer.
     The beer will foam when added to the dry ingredients.
     I pour it in about a third at a time to let the foam die down.
     Stir just until all ingredients are combined being careful to not over mix.

4) Melt 2 tablespoons of butter (I used the microwave) and pour into a bread loaf pan. Cover the bottom of the pan with the butter.

5) Add the mixture to the loaf pan.

6) Melt the remaining 2 tablespoons of butter and pour over the top of the mixture.
     I made sure to cover everything with the butter. 
     You can add more butter if you want.

7) Bake for 50 to 60 minutes. Check with a toothpick to see if it’s done. The toothpick should come out clean when you poke the middle.

Once it’s done, you can dig in as soon as you want!  I let mine cool for a little bit since the edges have a tendency to crumble. Enjoy!



  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
Want updates sent directly to your Inbox?

Subscribe by Email!