I absolutely love good bread, and my beer bread is one of my favorites.
This bread is a dense flavorful loaf. Warm from the oven, the bread has a moistness that reminds you a bit of a wonderful muffin. Cool, it is solid and hearty.
I love this bread plain, covered in melted butter or drizzled with honey. It makes the best grilled cheese you will ever eat and is perfect for french toast.
Best yet…it takes about 5 minutes to get it into the oven using ingredients found in almost every pantry.
I posted the recipe on Food.com and got some great reviews. Four of the reviews gave it 5 stars, and one gave it a 4 star. It’s great to hear other people like it as much as me.
Here are the reviews:
Easy, easy, easy! This came together so quick and such great flavor. The bread itself is wonderful with a sweet flavor from the sugar that blends so perfectly with the nutty flavor from the sesame seeds. DH was very happy with this one. Did I mention how easy it was to make? I used Coors lite for the beer and would love to try this with an ale, like Bass or Killians.
We loved this recipe! DH is stuffing himself with it!It was so easy to do, and tastes great. DH likes it just buttered, but I also made Juenessa’s Carmelized Onions today to go with steaks, and I like the Onions on it!Thanks for sharing such an awesome recipe Karen!Oh yeah, I used Harps Lager!
Oh this was just yummy! I used Highland’s Gaelic Ale and I loved the choice I made! The beer added a great hoppy taste to the bread. We scarfed this down with soup! Perfect!
Super easy and tasty! DH loved the flavor of this bread as did DD! Even my son who will be 3 in April ate it! I barely got a picture before they devoured it. I used Lagunitas Censored Copper Ale. I think I may play with either time or temp for my oven next time as the crust was a bit too hard for our liking – but softened nicely in soup! YUMMY!
Love the seeds in this bread. Very nice flavor!
Poppy Seed Beer Bread:
3 cups flour (all white or combination of white & wheat)
1 tsp baking powder
1/2 tsp baking soda
12 oz beer (room temperature)
6 tbsp sugar
1 tbsp poppy seed
1 tbsp sesame seed
poppy seed or sesame seed (optional)
When I’m getting ready to cook, the first step is always to gather up all of the ingredients. As I use each ingredient, I move it to another spot on the counter so there is no possibility I can leave out an ingredient.
At this point, preheat the oven to 350°.
Simply mix all of the dry ingredients together in a large bowl except for the poppy seeds and sesame seeds. Then pour in the beer (and watch it foam up!) and stir.
Use any beer flavor you like. It will dramatically affect the flavor of the bread, so experiment. The only rule is that you need the beer to be room temperature. I typically keep the beer that isn’t my favorite but somehow ended up at my house in the pantry so I’m ready to make beer bread on a whim. If all of your beer is cold, you’ll need to plan in advance and pull one out of the fridge long enough to completely get rid of the chill.
Here is what it looks like all mixed together. Be sure not to overmix…the dough will stretchy and will come together easily.
Toss 1 tablespoon of poppy seeds into the bowl and mix gently. Stop as soon as they are mixed in so the dough doesn’t get tough.
Spray your favorite loaf pan with cooking spray. I prefer glass or Pampered Chef stone over metal, but use whatever you like.
Sprinkle sesame seeds across the bottom of the pan. They will stick to the bottom and give it a nice nutty crust.
Pour the dough into the loaf pan, then sprinkle lightly with poppy seeds or sesame seeds, or both!
Cook for 1 hour and 15 minutes. If your oven runs hot or you are cooking in metal, check on it starting around 1 hour and pull it out when the crust is browned and split on top.
Let the loaf cool for a few minutes in the pan, then let it continue cooling on a wire rack. Wrap in foil after it is completely cooled so it doesn’t dry out.
This recipe is easy enough for even those who don’t cook at all. Give it a try and let me know what you think!
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