My family descended on my house for the Fourth of July to help with a long-awaited bathroom renovation.
While my handy brother-in-law and father were busy ripping out old flooring and installing ceramic tile, my sister and I spent the weekend cooking meals to keep their energy up.
We grilled burgers and sausage with several sides for Independence Day, but the day after, I tried a new recipe from my sister for beer bread.
Since my sister-in-law and brother are giving up meat this month to honor her Buddhist father’s death, we served pasta Friday and the bread was a perfect companion.
It’s also super easy to make, no kneading or rising time is needed, which is what usually keeps me from wanting to make my own bread.
You also don’t need yeast, as the beer contains enough to make the bread rise.
That’s good because I usually have beer at home, but rarely have yeast.
The best part I’ve discovered is how using different kinds of beer alters the flavor of the bread. Mix up a loaf or two with your favorite brew. It’s great with pasta or sliced thin for sandwiches.
3 cups whole wheat flour (you can use any kind of flour you like, but if you use a self-rising flour, eliminate the baking soda)
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
12 ounces beer
Preheat oven to 375 degrees and grease and flour a bread pan (or line it with parchment paper) and set aside.
Put the dry ingredients in a large bowl and mix to combine.
Add beer and mix well.
Transfer batter to the greased bread pan and bake 50 to 60 minutes, or until top is golden brown.
Let cool in pan about 10 minutes before removing.
Makes one loaf.
M. Clare Haefner enjoys cooking for family and friends. Contact her at firstname.lastname@example.org or (254) 501-7551.