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Beer bread sliced on board with serrated knife
dana vento

Beer Bread That is Not Quick Bread

Beer bread is super easy to make, offers a generous crusty texture and a soft, dense interior.
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Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Servings: 2 loaves
Course: Recipes
Cuisine: bread
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 3 Tablespoons of Extra Virgin Olive Oil
  • Can of Beer we used Miller Genuine Draft In A Can
  • 1/8 C of White Sugar
  • 1/8 C of Brown Sugar
  • 1/2 Tsp of Salt
  • 3 1/2 C of Bread Flour if you sub-self-rising flour don't add salt!
  • 1 3/4 Tsp Yeast rapid rise, or bread machine yeast
  • Cornmeal
  • Baking stone or large baking tray or odd shaped dishes that can be baked in
  • Kitchen Scissors
  • 1/4 Flour in reserved for work surface and fingers

Method
 

  1. Order of Ingredients - Wet to Dry.
  2. Put the following ingredients into the bread machine.
  3. Olive oil
  4. Beer (no need to flatten, pour and let settle)
  5. White Sugar.
  6. Brown Sugar.
  7. Salt.
  8. Flour.
  9. Well made in the middle of the flour with the finger.
  10. Yeast.
  11. Set to DOUGH Mode (Generally 1.5 hours)
  12. Remove once the cycle is complete to a lightly floured workspace.
  13. Preheat oven to 175° F and turn off once the temperature is reached.
  14. Next, divide the dough in 1/2.
  15. Treat each bowl with either nonstick spray or a quick olive oil brushing ( I use olive oil)
  16. Sprinkle cornmeal onto the baking surface and rising surface bakeware (unless you are using a pizza stone).
  17. Work with each piece of dough, tucking it into itself a few times.
  18. Make sure it is not 'gooey' anywhere and if it is, adds a little flour from workspace to loaf.
  19. Place each bread loaf onto the baking tray (stone) or baking dish you have chosen to use.
  20. Keeping enough distance for rising and not touching. (if you are using ONE tray and not separate baking dishes.
  21. Once loaves are made, cover the tray with parchment paper or bread cloth.
  22. Place the tray inside preheated (shut off) oven and allow to rise for 30 minutes to 1 hour (until the bread has doubled in size, but NO longer than an hour).
  23. Pull bread out of the oven and preheat oven to 400° F
  24. Once the oven temperature is ready, uncover the bread.
  25. *Optional - mist each loaf with water and garlic salt or spice of preferred sort
  26. Cut three slits across the top of bread (optional again but I do it each time)
  27. Place in the oven without cover, and bake until tops are golden brown and bottoms are cooked.
  28. Generally, 25 minutes is enough. (Ovens vary)
  29. Remove from oven using pot holders (tray will be HOT)
  30. Allow bread to cool for up to one hour before serving.
  31. Slice and enjoy it!
  32. Bread can store for up to 4 days before any sort of natural molding may appear.

Notes

  • Conversion if you don't use Extra Virgin Olive Oil and instead use butter: 
  • Butter is 3/4 Tablespoon to every 1 Tablespoon of oil
  • Also, the butter has to be melted, not boiled but not whole either. 
  • Soft, and able to be combined, not left in chunks.