Blogging about food can get interesting around my house sometimes. I was working on this recipe the other night, baking and writing the notes for the blog. My husband was at work, so I made the bread and a pork stew with vegetables and left them on the kitchen counter to cool off. I was getting ready to shoot some good pictures of the bread when my husband came home. I left him in the kitchen and went to grab my camera, but I forgot to mention that he cannot touch the food yet, as I need to take few good pictures. I came back to this:
Not to mention what else he was doing when I got there. This!!!
YES! He actually peeled off the crust from the top of the bread and dipped it directly in the pot! I was like:” What are you doing? I did not have a chance to take pictures of that! ”
I was laughing, but I knew I had to make the bread again, just for the pictures…and also because we ended up that night having half of the bread with that stew and with butter, like naughty kids! It was so good!
Anyway, there are many quick beer bread recipes in the world but this is my favorite one. I received this recipe from my very good friend A., who masters the Minnesotan cuisine. The yummy, quick breads that do not need rising before baking, are a specialty around here in Minnesota and this recipe is one of the many I learned to treasure over the years. This bread is best when you make it right before your guests arrive, because it is delicious warm, but it slices better when it is completely cool. It is soft, moist and divine with some butter, or some soup, or some stew, like we had the other night. 🙂
Few thoughts before you make it:
- You can use any kind of beer you want or any flavor your heart desires.
- You can replace the butter with oil without a problem. Pouring melted butter/oil on top of the dough, makes the bread less crusty and more soft. You can skip the grease entirely if you want, but I like it this way.
- I used less sugar in my bread than the recipe requires, because I like my bread less sweet. It is just a matter of preference.(original recipe requires 4 tablespoons of sugar, I used only 2 and I love it)
- Most beer bread recipes use baking powder and baking soda. I personally do not like the after taste of the baking soda in my baking goods, so I try to avoid it, if possible. This bread is a quick bread and will rise because of the baking powder and the yeast from the beer. You will also see recipes that use self rising flour which you can use if you don’t have baking soda and baking powder in the house. I don’t buy that kind of flour because I like to control the amount of leavening in my baking.
If you make the recipe, share it with the hashtag #thebossykitchen on Instagram, Facebook and Twitter so we can all see what you’re cooking!
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- 3 cups flour
- 2 tablespoons Sugar
- 1½ teaspoon Salt
- 1 tablespoon Baking Powder
- 2-3 tablespoons melted butter(oil)
- 12 oz/341 ml Beer(flat is fine, fizzy is fine too) If you don't care for beer use seltzer water instead.
- Optional ingredients: poppy seeds, sesame seeds, caraway seeds, chopped sundried tomatoes, chopped olives, crumbled herbs.
- Heat up the oven to 375F.
- Sift the flour first.
- Grease a 9x5 inch(23x13 cm) loaf pan.
- In a large bowl, stir togehter the flour, sugar, baking powder and salt.
- Add the beer and mix.
- Add the optional ingredients and stir into a gluey batter.
- Spread the batter into a well greased bread pan.
- Bake at 375F for approximately 45 to 50 minutes until golden brown and no longer goey in the center.
- Remove loaf from pan and serve warm, or let cool on a rack and serve later. it cuts better when it is cold.