Bread. It can be both rustically simple and exquisitely divine. Few other foods evoke such feelings of reverence (and boredom– White bread?!? Come on!). This simple quick bread is on the rustic side of the scale, though you might be inclined to thank a deity when you realize you’ve just found a way to use up all of that old Natty your friends brought to your last party.
I love this bread (and AllRecipes for the recipe) because it satisfies my cravings for piping hot homemade bread in just over an hour. And as an added bonus, my apartment gets that awesome baked goods smell! Whether you pair this with a soup (like my Crushed Lentil or Barley & Lentil Vegetable Soup) or eat it hot right out of the pan (perhaps slathered with a
thin generous layer of butter), this bread is super satisfying.
Whole Wheat Beer Bread
Time: 60 min (10 min prep, 45-50 min bake)
Servings: 12 (… if you’re not hungry)
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer (Any beer- old or new- works. I’ve used Great Lakes Brewing Christmas Ale, Edmund Fitzgerald, Bud Lite, Miller High Life–sooo classy, Leinenkugel’s Summer Shandy with Lemonade)
Special Tools: Bread loaf pan (9×5 in), sturdy mixing spoon/spatula
What To Do
Preheat the oven to 350 Degrees F.
Spray your bread pan with non-stick spray.
In a large mixing bowl, combine all ingredients EXCEPT beer. With a whisk, fork or mixing spatula, mix the dry ingredients evenly.
Pour in beer- slowly! If your bowl isn’t large enough, wait until the foam has evaporated or whatever foam does, stir once, and pour the rest of the beer in. Mix until the ingredients form an elastic but stiff dough.
Pour the dough into the bread pan.
Bake at 350 for 45-50 minutes until the bread passes the toothpick test (insert a tooth pick halfway into the dough. If it comes out clean, the bread is done).
Cool and serve, or eat hot right out of the pan!