Herby Beer Bread
When you need a dead simple bread that can be on the table in an hour or less, this is what you want to use. It’s technically a “quick bread”, because it uses chemical leaveners instead of yeast, but it still tastes “bready” due to the addition of the beer.
Ingredients:
- 3 C. (360g) All Purpose Flour
- 1 Tbsp. baking powder
- 1 tsp salt
- 1-2 Tbsp. dried herbs of your choice (thyme, rosemary, oregano, etc.)
- 12 oz. of your favorite beer (that’s 1 bottle/can. Avoid IPAs)
- 2-4 Tbsp. butter, melted
- Optional
- 1/2 C. shredded cheddar cheese
- 1/4 C. honey
Equipment:
- Large mixing bowl
- Bread pan
- Parchment paper, optional
- Binder clips, optional
- 1-2 microwaveable bowls (ramekins are great for this purpose)
- Sturdy spatula
Directions:
- Preheat the oven to 350F. Prepare your bread pan by lightly rubbing the inside with butter and then lining with parchment paper (binder clips on the edge of the pan are the easiest way to hold the parchment paper in place!) and set aside. In a large bowl mix together the flour, baking powder, salt, and dried herbs until homogeneous.
- Add the beer to your dry ingredients and mix until all of the dry ingredients have been incorporated and there are no more dry pockets. Add the dough to your bread pan, ensuring it is spread evenly, and then top with half of the melted butter. Bake for 40-min.
- At the end of 40-min drizzle the remaining butter on top of the bread (the butter at the end helps improve browning) and return it to the oven for 5-10 minutes, or until a skewer inserted into the center comes out clean (grains are ok. Wet dough is not).
- You can either set the bread aside to cool or serve right away. Enjoy!
