Bake your own beer bread
Bake your own beer bread🍞
👀Did you know?
Bread and beer are undoubtedly the oldest and most consumed staple foods in our civilizations over the past ten millennia. Their history and evolution are closely intertwined; in fact, beer was initially called "liquid bread." Both are made from grains, water, and yeast. Interestingly, the Mesopotamians soaked their bread in water to make beer! In 1953, Robert Braidwood, an American archaeologist and anthropologist, sparked a major debate... What if beer came before bread?! The mystery remains unsolved...
Bread and beer are undoubtedly the oldest and most consumed staple foods in our civilizations over the past ten millennia. Their history and evolution are closely intertwined; in fact, beer was initially called "liquid bread." Both are made from grains, water, and yeast. Interestingly, the Mesopotamians soaked their bread in water to make beer! In 1953, Robert Braidwood, an American archaeologist and anthropologist, sparked a major debate... What if beer came before bread?! The mystery remains unsolved...
INGREDIENTS
- 3 cups flour (sifted)
- 3 teaspoons baking powder (omit if using Self-Rising Flour)
- 1teaspoon salt (omit if using Self-Rising Flour)
- 1⁄4 cup sugar
- 1 (12 ounce) can beer
- 1⁄2 cup melted butter (1/4 cup will do just fine)
DIRECTIONS
- Preheat oven to 375 degrees.
- Mix dry ingredients and beer.
- Pour into a greased loaf pan.
- Pour melted butter over mixture.
- Bake 1 hour, remove from pan and cool for at least 15 minutes.
- This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
- To avoid ending up with a hard biscuit-like texture, it's crucial to sift the flour. If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure.
- It's completely possible to use non-alcoholic beer. For instance, we made our bread with non-alcoholic Raspberry Sour Sober Carpenter beer. Adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast to ensure proper rising.