Beer Bread is buttery, chewy, and tastes like your favorite beer. Be wise, however, in choosing the beer you use. A beer with fruit tones will lend a sweeter, fruity bread. Likewise, a dark ale will lend a robust flavor to the final product. I recommend you use a beer you know and love. Beer bread is excellent when sliced and spread with butter, cubed and sprinkled on top a thick, hearty chili, or dipped into a spinach or cheese dip. Give it a try—the recipe couldn’t be easier! Especially since Chef John, over at foodwishes.com, has the following “how-to” video. So just follow along!
Prep: 10 mins, Cook: 35 mins, Ready: 3hrs 55mins
Makes 1 loaf
- 1 1/2 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour, divided
- 1/2 cup warm water (100 degrees F or 38 degrees C)
- 1 (12 fluid ounce) can or bottle beer
- 1 1/2 teaspoons fine salt
- All-purpose flour for dusting
- 1 tablespoon cornmeal
- Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
- Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
- Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
- Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place a small loaf pan of warm water on a lower rack to humidify the oven.
- Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
- Transfer to a cooling rack. Let cool completely before slicing and serving.
recipe adapted from: foodwishes.com