This week’s 52 Weeks of Baking Challenge is alcohol. I already used up the margarita cupcakes recipe on a similar challenge so I made IPA (beer) bread. I followed this recipe from Food.com without much variation but I wrote it up for y’all below anyway. This is the easiest bread recipe I’ve ever seen. There is no kneading…needed. I didn’t sift the flour like the author insisted because frankly I don’t know how and I don’t think I own the right tool. I just spooned the flour into the measuring cup by the tablespoonful and didn’t pack it or level it off and that worked out fine. I also used a cold beer which it said not to do but I don’t think that made a difference either.
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
12 ounces of beer (I used a bottle of Pyramid Outburst Imperial IPA brought back from our recent trip to Atlanta.)
1. Preheat the oven to 375 degrees. Grease your loaf pan.
2. Mix the dry ingredients in a bowl.
3. Pour in the bottle of beer.
4. Stir together but not too much. It’s okay if you can still see some flour in there.
5. Pour the dough into the greased loaf pan.
6. Dot the top of the dough with several small pats of margarine or butter.
7. Bake for 45 minutes to an hour. It’s a good idea to put a cookie sheet under the loaf pan in case there is overflow.
We ate the beer bread with lentil and spinach soup. Robbie and our friend who came over for dinner are both IPA drinkers. They really liked the bread. I loved the soft inside but the crust was too bitter for me. If you don’t have a taste for hoppy, bitter beer (like me), I’d recommend using a less intense beer that you enjoy for drinking.