Yid.Dish: Beer Bread (AKA Emergency-Use-Up-My-Beer-Before-Passover Bread)

By Rella Kaplowitz

Published March 23, 2010.
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I hosted a St. Patrick’s Day dinner party last week. We drank a lot of beer, but I still have plenty left that I’d like to use up before Passover (Michelle, I accept your cupboard cleaning challenge). There are many wonderful uses for beer (like Guinness Braised London Broil), but my current favorite is beer bread. Not only is it the easiest bread you will ever make, it’s so delicious no one will believe you didn’t spend more than 2 minutes dumping the ingredients together and throwing it in the oven.

JCarrot

Beer Bread

Ingredients:

2 cups white whole wheat flour

2 Tbsp sugar (1 Tbsp extra if you like it sweeter)

2 tsp baking powder

1/2 tsp + pinch salt

12 ounces of beer (Sierra Nevada is great)

Directions:

  1. Sift (or whisk) together dry ingredients. Add beer and stir with a wooden spoon until just combined (dough will be a bit sticky).

  2. Transfer dough into greased 8-inch loaf pan. Bake at 350 degrees for 35-40 minutes until the bread is hollow when you tap the bottom and a toothpick inserted into the center comes out clean.

Check out my food blog for more recipes.


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