Do you love fresh-baked bread … but fear the thought of working with yeast? I recommend starting with a delicious baby-step: Beer bread! Beer bread is just what it sounds like – bread that is made with beer. What kind of beer? Any kind, really, and the bread will take on a subtle taste of the beer you choose. For this recipe, all you do is mix together the ingredients, and bake! No proofing or rising – just one hour till your kitchen smells like freshly-baked bread.
Roast the garlic in advance and keep it in your fridge for a few days in the tin foil you used to roast it – and you will be ready to make this bread at a moment’s notice.
Beer bread will generally not be sturdy enough to use in a sandwich, but would be perfect for a snack, or served with queso or cheese fondue spooned on top, or toasted and spread with a whipped butter.
– 2 roasted heads of garlic
– 2 c whole wheat flour
– 1 c flour
– 2 T sugar
– 2 T extra virgin olive oil
– 1 T baking powder
– 1 T chopped fresh rosemary
– 3/4 t kosher salt
– 1 bottle beer (I used Corona, but try any lager or pilsner – or other!)
How do I make it?
- Preheat the oven to 375, and spray a 9 x 5″ loaf pan with cooking spray.
- In a large bowl, add all of the ingredients except the beer. To remove the roasted garlic from the bulb, just pinch at the root end, and work your fingers (and the garlic) toward the open ends – it will squeeze right out. Stir the ingredients, separating the garlic cloves and coating them with flour.
- Pour in the beer and only stir until the ingredients are moistened – do not overmix!
- This will need to bake for almost an hour, but check on it at 50 and 55 minutes. The top will turn golden brown, and a toothpick or skewer inserted in the middle will come out without crumbs clinging to it.
- Let it cool before removing from the pan and slicing.
Original link: http://recipes.womenshealthmag.com/Recipe/roasted-garlic-beer-bread.aspx
Sarah C. says
Yummy! A nice crunch on top & the bread is very moist. My dish is a bit smaller (8.5×4.5), and it worked perfectly, just a touch shorter on the cooking time (~45-50 minutes). Great for serving with a variety of cheeses. I love how it is a bit different, and much better for a group, than delicate crackers. I left out the garlic (mainly to let the rosemary shine & to avoid the extra heat in the kitchen), and it will be great even with strong cheeses. Thanks!