Best and Easiest Outta This World Beer Bread
(warning: this is a quick bread – sorry if you were hoping for yeast!)
(Secretly, I don’t think beer is much of a beverage at any time; can’t really stand drinking the stuff.)
The words Beer and Bread were floating through my brain this afternoon. And a quick and lazy Google search revealed a Recipezaar recipe that had absolutely the most rave reviews I have ever seen: 456 reviews, and an overall rating over 4.7 out of 5!
I have to say, this was amazingly FAST and easy to mix! The recipe coaxes readers to sift and sift and sift, and for once, I actually did. Then you pour in the beer, stir, pour it into a pan and bake.
This is easily the most yeasty quickbread I’ve ever had; if people don’t know your secret, they’ll think it fermented for weeks. It is an eye-opening bread – one of those quick n’ easy treats that can easily fill in the “starch gap” in a family weekday meal.
Here’s how it slices:
And a close up:
This bread had an astonishingly rich taste which was quite beery - almost too beery for me to like it. Almost.
I think if I’d used a more mainstream brew, the taste might have been more nondescript, but I used a very flavourful local beer that Ted was undoubtedly saving for a special occasion.
Very crisp crust all around, thanks to the butter poured over top.
And the inside was surpringly chewy, but not unpleasant. Sort of like a bagel: you want a bit of crunch on the outside and then nice teeth-exercising chewy on the inside.
No idea how this will be as leftovers, but I can’t imagine it being terrible. I generally toast all leftover bread anyway: I’m a bit of a snob, and if it’s not searingly fresh, I just don’t bother.
Probably moot anyway. It’s nearly gone now and will probably be entirely finished once I’ve sat down and had it with my nice bowl of veggie chili!