My husband has fond childhood memories of beer bread that his father made. I was talking to him about baking bread while driving one afternoon, and he decided that he really wanted to make beer bread. Unfortunately, my husband is a full-time student in a rigorous math program, so his time is very limited during the semester. So I decided to try my hand at it.
I tried out two beer bread recipes. One was absolutely terrible. It tasted like mouthful of baking soda. It was tough on the outside. It just was not good. Finally, I came across I am Baker’s beer bread recipe, and ta-da, it was an instant hit.
There are a lot of beer bread recipes online (and on YouTube) that recommend using self-rising flour. Unfortunately, I never keep that on hand. We only have all-purpose flour, so I am Baker’s recipe was exactly what I was looking for.
I used Sapporo beer (1.5 cups) in addition to 1/4 cup of sugar. The result was flavorful, and a perfect basic beer bread recipe. Next time, I will tweak it by adding herbs and cheese, but for now, this bread hit the spot. It’s soft inside, but not too soft.
It would be a great sandwich bread, but we gobbled it up with a smear of butter. Enjoy!
Homemade Beer Bread with Sapporo Beer
- 3 cups all-purpose flour, sifted
- 1 tbsp baking powder
- 1/4 cup white sugar
- 1.5 cups Sapporo Beer (you can use any 12 oz can of your favorite beer)
- 1 stick (1/2 cup) butter
- Preheat your oven to 375 degrees. Butter your loaf pan.
- In a bowl, sift the flour. Add the baking powder and sugar. Stir well to combine. Slowly pour in the beer, only 1/4 cup at a time, mixing well. Make sure it's well incorporated. The batter should look sticky and thick.
- Pour the batter into your pan. Cut the butter into equal chunks. Place the butter on top of the batter.
- Bake in the oven for 35 to 40 minutes, or when the top is golden brown. You may need more time than this, depending on how fast your oven cooks. (It took our bread 40 minutes.)
- When you remove the bread from the oven, there will be butter bubbling from the top and sides. Let the bread rest for 15 minutes, and the butter will soak into the bread.
- Slice and enjoy. It tastes amazing when warm and straight out of the oven.