- Beer bread
Flour - 3 cups
Baking Powder - 3 tsp
Salt - 1 tsp
Sugar - 1/4 cup (I use 1/8 white and 1/8 brown. Makes a heavier, more flavorful loaf)
Beer - 12oz. (Stout, Porter, and Pilsner are the best types I've used. A Belgian Ale would be fantastic. The bread will take flavor from whatever you use, but remove the bite. I've never tried an IPA, but I wouldn't be against it)
Soft butter - 1/2 cup (There are three different methods I use. Crusty: all the butter is melted and poured over the dough before it's cooked. Soft: all the butter is incorporated into the mixture. Perfect: Half in, half out.
Get a loaf pan and a big bowl for mixing. Preheat the oven to 375F.
Blend the dry ingredients. At this point you may make a well in the dry ingredients, melt whatever butter you want to put in, and just chunk it in there. That's the easy way. (The hard, but fun way: Take room temperature butter and incorporate it into the dry mix with your hands, rubbing and compressing it into the flour until it becomes coarse and crumby.)
Dump your beer in there. Doesn't matter if it's cold or hot and the head is supposed to be frothy. Don't worry about it. Mix it till it makes a runny dough.
Now, the loaf pan should be greased beforehand if you're using the no-butter method or the half-and-half method. As always, I would stress you use Crisco instead of canned grease sprayers of insufficient testicular fortitude. If you left out the butter and plan to pour it over the top, put about half of it into the pan before you pour in the dough.
It cooks in roughly fourty minutes to an hour or as long as you can contain the erection.