I’m not one to sacrifice beer for other food, but I had two bottles of rather old Sam Adams Light in the fridge, leftover from a variety pack I bought when we moved last spring. Since they were past their ‘best by’ dates, I figured another use for them would be better than letting them sit for eternity in the fridge.
I know that there are a lot of people out there who are a little nervous about working with yeast, but who would love to make their own bread. Beer bread is a perfect recipe for those folks–it comes together in all of five minutes and requires no yeast, no kneading, no rising. I can’t take credit for the recipe–it’s Foodie Farmgirl’s Beyond Easy Beer Bread, and it’s pretty darn good. This is the partial whole wheat variation, and honestly, it takes longer to warm up the oven than it does to assemble the recipe.
2 c whole wheat flour
1c all-purpose flour
1 T baking powder
1 t salt
1 12-oz bottle of beer, plus 2 oz (1/4 c) water
Mix your dry. Add the wet. Stir until just combined. Spread into a greased loaf pan and bake at 375* for 45 minutes. Let cool in the pan 10 minutes, and out of the pan 10 minutes, before you dig into it. Wait until you see how hard that 20 minute wait is!