Buttery Crispy Beer Bread
Not much beats a warm crispy and buttery beer bread aside a bowl of hot soup or chili! Sometimes beer bread can come out too dense or tough, so read on if you want to know how to make it perfect every time!
INGREDIENTS:
*3 Cups flour
*Note: Use all purpose flour, sift flour through a fine mesh strainer then measure by spooning flour into measuring cup and scraping extra off with a flat utensil (do not pack the flour). This ensures you use the correct amount of flour and your bread doesn’t come out too dense.
*1 Tbs baking powder
*1 tsp salt
*2 Tbs raw cane sugar
*12 ounce can or bottle of room temperature beer. ( I used Lewis and Clark Brewing Prickly Pear Pale Ale and it was perfection)
*4 Tbs melted vegan butter (I used Earth Balance brand)
DIRECTIONS:
Preheat your oven to 375 F.
Mix together sifted and measured flour, baking powder, salt, and sugar in a large bowl. Don’t use a stand mixer for this recipe, you can overmix too easily and it will ruin the consistency of the bread. I used a wooden spoon and regular mixing bowl.
Pour the beer into the dry ingredients. Stir about 10 times with a wooden spoon, dry flour streaks are good, DON’T OVERMIX!
Pour 2 tbs of the melted vegan butter into a loaf pan making sure to coat all sides and the bottom.
Pour your bread batter into the loaf pan making sure it evenly spreads across the bottom.
Pour the remaining 2 tbs melted butter over the top of the batter.
Bake for 35 minutes (I have a convection oven, so my cooking time may be less then a standard oven. Check for doneness and cook longer if needed).
Let the bread cool for a few minutes and remove from pan. Cut with a bread knife and serve!
You can serve with vegan butter, maple syrup, or plain! Sometimes I like to just rip chunks off and dip it in soup or chili! Enjoy!
Keep cooking, friends!
-Kristin
Recipe from stripedspatula.com with a few alterations
