Quick and Easy Beer Bread
A friend of mine forwarded me an email of a beer bread recipe he received. As I was looking at the recipe I noticed he, also a homebrewer, inserted his Murphy’s Ale as the beer ingredient! Not having a Murphy’s ale on hand, and not having much experience making bread with beer, I decided to use a trusty can of Yuengling lager instead of the homebrewed stout and Belgian trippel I currently have in the fridge!
I deviated from the recipe as I used less butter, substituted some honey for sugar, and mixed in the butter rather than pour it on top. The results? Delicious!!!
I think this is going to be my new staple! I already feel sorry for my fellow Floydians, who will probably get this bread for several potlucks to come.
By BeerMaster Gerald Norman et ux
Brought to you by Murphy’s Tavern ‘Where the Ale and the Bloody Advice are Free’
- Prep Time: 3 mins
- Total Time: 1 hrs 3 mins
- Servings: 6-8
About This Recipe
“There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don’t expect it to be around very long when your pub friends get a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.”
- 3 cups flour (sifted) Sift it!
- 3 teaspoons baking powder (omit if using Self-Rising Flour)
- 1 teaspoon salt (also omit if using Self-Rising Flour)
- ¼ cup sugar also maybe 1 tsp Caraway seed if you like.
- 3 (12 ounce) bottles of Murphy’s Ale (one actually for the bread)
- ½ cup melted butter ( 1/4 cup will do just fine, Nancyboy)
Preheat oven to 375 degrees.
Mix dry ingredients and one Murphy’s Ale. Now would be a good time to sample that second bottle of Murphy’s Ale.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
UPDATED NOTES: 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.
Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. Don’t be an idiot! That compacts the flour and will turn your bread into a “hard brick” as some have described. That’s because they aren’t sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the “correct” way and you will see an amazing difference in the end product. Just do as you’re told, for chrissake!
I have been asked by several folks about using non-alcoholic beverages instead of beer. Of course, that is just fine to do – if you’re a Little Girl . But this BEER Bread, folks. A serious bread for serious people. More or less. Just use real beer. Speaking of beer, Now might be perfect for that Third Bottle of Murphy’s Ale.
The final result should be a thick, hearty and very tasteful bread – and a very happy baker.
Thank you all for the incredibly nice comments and those of you who left a bad review – BITE ME! I told you to learn to sift.