Have you always wanted to bake homemade bread but been intimidated by the process? It really is much easier and more basic than you’d think. I never buy bread at the store, and am constantly whipping up a new, and often interesting, batch. I don’t actually eat that much bread myself, but I can’t stop myself from experimenting with the yeasty-delights…
…good thing that I have a few wonderful people in my life who are willing to lend a helping hand when it comes time to gobble them up.
If you’re not, yet, ready to embark on the journey to the world of traditional yeast-risen loaves, this recipe will help you to get your toes wet in the bread-baking wading pool.
Actually, it’s a super-delicious, incredibly-easy, virtually-no-fail, recipe to make a tender bread with a crunchy crust. And it has a lovely beer flavour to boot! I make this bread often; usually when I don’t have time for a double-rise, traditional, bread, and our carb-stocks have run dry. It’s also a go-to recipe when we go up to my in-laws’ cottage for its ease and rustic nature.
The brand/type of beer you use will either impart a strong or a mild beer taste to your bread, so think about what you are going to use it for before you pour in your yeast-in-a-bottle. If it’s going to be for your morning toast, perhaps you’d rather use a light beer so as to not overpower your breakfast with strong beer overtones. However, if it’s going to be paired with a soup or with a stew, you might rather a strong stout.
Try this bread. It literally takes 3 (if you’re the hare) -5 (if you’re the turtle) minutes to mix up before tossing it in the oven to bake. Even if you’ve never baked homemade bread before, you’ll be surprised by how easy it is to make, and how wonderfully it turns out.
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 4 tsp baking powder (= 1 Tbsp + 1 tsp)
- 1 tsp salt
- 3 Tbsp white sugar
- 1 (12 oz) beer
- Preheat your oven to 350 degrees and grease a 9 x 5″ loaf pan.
- In a large bowl, whisk the flours, baking powder, salt, and sugar together. Switch to a wooden spoon and add the beer, stirring until combined (use your hands at the end, if the spoon isn’t doing the trick). The batter should be sticky.
- Transfer to the loaf pan, smoothing out the top so that it’s fairly even.
- Bake for 50 for 60 minutes, depending on your oven. The top will be crunchy, and the insides will be soft. Mine usually takes the full 60 minutes.
From start to finish, this bread takes just over an hour. Ready?? aaaannnnnd go!