Did someone say Beer? Here’s how to whip up a delicious loaf of warm, soft bread in minutes! My penance for putting beans in brownies in last week’s blog post? Putting beer in bread batter. Beer has just the right amount of carbonation and yeast to mimic a loaf of bread that takes hours to make.
Last night, I contemplated going to the bakery to pick up a fresh loaf of bread for dinner. Then I imagined loading two little kids into their car seats, unloading them, going into the bakery (insert begging for sweets and lots of random crying here), reloading them in to the car, driving back home, unloading them again. You get the picture . Not exactly the leisurely, relaxing outing that one might envision if young and childless.
So, we all put on our aprons (even the one year old!) and got to work in the kitchen. Kids love to mix batter, pour bubbly beer into a mixing bowls and stick their hands in flour. The option of baking at home was the easier one and lots of fun. Hey, no licking the bowl this time, kids!
There is nothing like the smell of fresh baked, homemade bread. Let’s get baking!
Italian Whole Wheat Beer Bread: Quick and Easy
Unlike traditional loaves, this beer bread is fluffy, light – and nutritious
3 cups whole wheat pastry flour or white wheat flour
1 tsp. fine salt
½ tsp. baking soda
4 tsp. (1 Tbsp. plus 1 tsp.) baking powder
1 Tbsp. finely chopped fresh garlic
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. finely chopped fresh basil
1 tsp. dried oregano
2 Tbsp. melted butter, divided
3 Tbsp. honey
1 Tbsp. finely grated parmesan
1 (12 ounce) bottle of beer – I used Marble IPA
1.) Preheat oven to 350 degrees Fahrenheit and spray a standard (9×5 inch) loaf pan with cooking spray.
2.) Whisk all ingredients through oregano in a large bowl. Stir in one tablespoon melted butter and 3 tablespoons honey. Then, stir in the entire bottle of beer and mix just until combined.
3.) Pour batter into the prepared loaf pan. Brush the top of the loaf with 1 tablespoon butter and sprinkle evenly with cheese.
4.) Bake at 350 degrees for 40 – 50 minutes in the center rack of your oven. At this point, the loaf will be golden brown and cooked all the way through. If a sharp knife or toothpick inserted it the middle of the loaf comes out clean, you know it’s done. When cool enough to handle, remove the loaf from pan. Allow to cool on a wire rack for 15 minutes… If you can wait that long.
5.) Slice the warm bread, spread with a little butter and enjoy!
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5 thoughts on “Italian Whole Wheat Beer Bread”
I love beer bread! I have a version with chopped sundried tomatoes in it. This looks lovely with all the herbs and honey. Does your batter come out really thick? I’ve been trying to think of a way to make mine a little less dense.
I love the idea of sundried tomatoes. A little cheese might be nice with that combination! My batter came out pretty light and airy. Adding the beer in the last step so the carbonation and air stays in the batter is key. Let me know how your bread turns out. Thank you for stopping by!
Yes, I use a Greek graviera – a hard salty cheese. Pecorino or parmesan would work. Thanks for the tip re the batter, I might be overmixing mine! Cheers.
I know exactly the cheese and think it is a great choice. Maybe throw in some high-quality Greek olives, as well? Yes, after the beer, mix as little as possible! Thanks for stopping by! 🙂
Shanna! Good looking grain on that bread. I find bread making very relaxing. It might be the kneading. Do you get to do it often?