How To make Basic Beer Bread
3 c Flour
3 3/4 ts Baking powder
2 1/4 ts Salt
1 cn Beer
1 tb Honey
Grease loaf pan. Combine flour, baking powder, salt, beer, and honey in large bowl, stir together until well mixed. Bake in preheated 350 F oven for 45 minutes. Turn on rack and cool. -----
How To make Basic Beer Bread's Videos
Quick & Easy No Knead Beer Bread | a 1990's Recipe
This recipe will knock your socks off! Super fast....super easy...super delicious! Serve with soup, chili, stews, etc. Change out the beer -- use a pilsner, or use a dark stout for a different flavor profile. Enjoy!
Quick Beer Bread
3 cups self-rising flour*, or
*This is the recipe you can use instead of purchasing self-rising flour: 3 cups all-purpose flour plus 1 teaspoon salt, and 4 ½ teaspoons baking powder.
¼ cup sugar
1 bottle (12 oz) beer of choice
¼ cup melted butter or margarine
In a large bowl, stir together flour, sugar and beer. Do not over-beat. Spoon into a lightly buttered 5” x 9” loaf pan. Pour melted butter over the batter.
Bake in a 350 degree oven until golden brown and begins to pull from the edge of the pan, about 45-50 minutes. Check doneness with the clean toothpick test.
Remove bread from the pan and let cool on a wire rack.
Kitchen tools used today:
Wilton Bread Pan:
Cooling Rack:
Zwilling Bread Knife:
Tovolo Scooper/Scraper:
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No-Knead Beer Bread Recipe - Easy Homemade Bread
Learn how to make a No-Knead Beer Bread Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this No-Knead Beer Bread Recipe!
Beer Bread! Quick and Easy 3 ingredients! No Knead!
How to make a quick bread for your holidays or anytime. 3 ingredients only! A handed down tradition from our family to yours.
Quick & Easy Beer Bread|Apron
Ingredients are here : ^^
Quick & Easy Beer Bread|Apron
All purpose flour 300g|2,1/8cup
Sugar 45g|6Tbsp
Salt 2.5g|1/2tsp
Baking powder 9g|1Tbsp
Beer 300ml
Unsalted butter 45g|4Tbsp
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THE EASIEST BREAD TO MAKE! No-Knead Guinness Beer Bread! How to use extra beer!
Get the full recipe on my website at:
Bread is much easier to make than most people realize. This No-Knead Guinness Beer Bread is easy to make with an unexpected twist for St. Patrick's Day! The dark stout gives this bread a deep flavor and color that goes perfectly with my Guinness Beer and Lamb Stew! Get the full recipes on my website at:
No Knead Guinness Beer Bread
Guinness Beer and Lamb Stew
Beer Bread (3 Ways) - 3 Beers & 3 Bread Recipes
Today we’re making Beer Bread. Not one but three bread recipes. An Irish Style Soda Bread, a Quick Seeded Beer Roll and something a little more complex.
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Beer Bread (Irish Soda) Recipe
250g wholemeal flour
1½ tsp Baking Powder
¼tsp salt
½tsp clear honey
200ml full flavoured dark beer
Preheat the oven to 180°C, grease and flour a 1lb loaf tin. Mix the flour, baking powder and salt together in a large mixing bowl. Stir in the honey and beer to make a heavy, wet dough.
Spoon the mixture into the prepared tin and smooth the surface. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Turn out and cool completely on a wire rack.
Seeded Beer Rolls
250g strong white flour
15g fresh yeast
5g salt
165g strong dark beer
100g mixed seeds
Place the flour into a large mixing bowl. Mix in the yeast, salt and beer. It should form a sticky dough. Turn onto a clean work surface. Knead until smooth.
Shape into a round ball, place in a clean bowl, cover and leave to rise until doubled in size.
Once proved, place the dough on the work surface and press all over to deflate. Divide into pieces, shape into rounds and place smooth side down into the mixed seeds.
Place the rolls onto a lined baking sheet and leave to prove again until doubled in size.
Then into the oven at 190ºC for 25 to 30 minutes until the puffed up and golden brown.
Transfer the rolls to a wire rack and leave to cool.
Guinness Bread
250g strong white flour
250g strong wholemeal flour
10g fine salt
10g fresh yeast
100g rolled oats
350ml guinness.
1tbsp honey
25g butter, melted
80g pre-ferment
50g rye flour, for dusting
For the pre-ferment mix 40g of dark rye flour, 1g of fresh yeast and 40ml of Guinness together to make a Poolish.
Leave the Poolish for 8-12 hours to allow the yeast to do it’s work.
Sift the flour and salt into a large mixing bowl. Add the rolled oats and combine well. Mix the yeast with the water. Gradually add the beer to the dry ingredients followed by the honey, and melted butter. Mix to a soft dough, adding more liquid if necessary.
Knead for approximately 10 minutes or until the dough springs back when pressed. Place in a large bowl and leave to prove until doubled in size.
Once proved knock back the dough. Reshape to a smooth ball and place in well floured proving basket.
Cover again and leave to prove once more until doubled and light and springy to the touch.
Turn out the bread and place in a pre-heated casserole pan, cut or score the top of the bread.
Cover with a lid and place in the oven at 220ºC for 30 minutes then remove the lid and return the pan to the oven and cook for another 20 to 30 minutes, or until you are happy with the colour.
Finally remove the bread from the pan and leave to cool on a wire rack.
CHAPTERS
0:00 Intro
0:07 Irish Style Beer Bread
0:59 Seeded Beer Roll
2:21 Guinness Bread
2:58 Poolish Pre-Ferment
3:58 Serving the bread
#beer #bread #breadrecipe