SIMPLE BEER BREAD
Consider this the “Beer Bread for Dummies” recipe. I’m not much of a baker, but even I could make this work… The
fun element to this recipe, is that if you stick to the measurements you can experiment with different styles of brew.
**Please note: MAKE SURE BEER IS ROOM TEMPERATURE** Completing this step will save you much heartache.
3 Cups Self-Rising Flour
3 Tbsp. White Sugar
12oz. Belgian Ale
1 Egg (lightly beaten)
It’s up to you, but I would try a Belgian Ale that is on the lighter side. A Triple or even a Double could overly dominate the
recipe.
Mix the flour and sugar. Mix the Belgian Ale and the egg. Combine the wet and the dry and mix well. Pour the batter into
a greased loaf pan. Bake at 350 degrees for 1 hour to 1 ¼ hours. Let stand for 5 mins. Serve warm or toasted with
herb butter.
HERB BUTTER
½ Cup Whipped Butter
2 tsp. of your bread beer (ex. Belgian Ale)
1/8 tsp. Coriander
1/8 tsp. Dry Oregano
1/8 tsp. Dry Chive
1/8 tsp. Dry Thyme
1/8 tsp. Dry Rosemary
1/8 tsp. Dry Tarragon
Blend butter, Belgian Ale, and herbs into a mixture. Refrigerate for 24 hours.
• If you have them and you are feeling adventurous, substitute fresh hops for the rosemary in the same proportion.
Beer has been referred to as liquid bread, because essentially it is. Your flour mixture can be slightly tweaked as well.
Finely ground barley, rice, or rye can be added to the wheat flour, but never as a whole. Substitute in maybe a Tbsp., the
proportion you will be looking for must WEIGH the same in the end.
Consider this the “Beer Bread for Dummies” recipe. I’m not much of a baker, but even I could make this work… The
fun element to this recipe, is that if you stick to the measurements you can experiment with different styles of brew.
**Please note: MAKE SURE BEER IS ROOM TEMPERATURE** Completing this step will save you much heartache.
3 Cups Self-Rising Flour
3 Tbsp. White Sugar
12oz. Belgian Ale
1 Egg (lightly beaten)
It’s up to you, but I would try a Belgian Ale that is on the lighter side. A Triple or even a Double could overly dominate the
recipe.
Mix the flour and sugar. Mix the Belgian Ale and the egg. Combine the wet and the dry and mix well. Pour the batter into
a greased loaf pan. Bake at 350 degrees for 1 hour to 1 ¼ hours. Let stand for 5 mins. Serve warm or toasted with
herb butter.
HERB BUTTER
½ Cup Whipped Butter
2 tsp. of your bread beer (ex. Belgian Ale)
1/8 tsp. Coriander
1/8 tsp. Dry Oregano
1/8 tsp. Dry Chive
1/8 tsp. Dry Thyme
1/8 tsp. Dry Rosemary
1/8 tsp. Dry Tarragon
Blend butter, Belgian Ale, and herbs into a mixture. Refrigerate for 24 hours.
• If you have them and you are feeling adventurous, substitute fresh hops for the rosemary in the same proportion.
Beer has been referred to as liquid bread, because essentially it is. Your flour mixture can be slightly tweaked as well.
Finely ground barley, rice, or rye can be added to the wheat flour, but never as a whole. Substitute in maybe a Tbsp., the
proportion you will be looking for must WEIGH the same in the end.
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