With a crispy crust and a tender moist interior, nut brown ale brings a deep rich flavor to this bread. Hearty and delicious, this bread is a great complement to a bowl of chili, stew, or cheese soup. This quick and easy recipe allow you to customize this recipe with your beer lovers favorite brew making it sure to be a hit. Grilled cheese sandwiches will definitely score you some points on game day with this bread, or try one of my favorite ways to enjoy this bread with a hot crab, or artichoke dip. Fantastic!
- 2 1/2 cups all purpose flour
- 1/2 cup rye or wheat flour
- 3 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3 Tablespoons sugar
- 12 ounces nut brown ale room temperature (opened right before using)
- 3 Tablespoon butter melted
Heat oven to 375°F.
Prepare a 7″ x 3″ loaf pan with cooking spray.
In a large mixing bowl sift together all dry ingredients.
Create a well in the center of the flour mixture, open the beer and pour. Mix the beer into the flour to create a thick batter. Stir only enough to make sure all of the flour is moistened. Over mixing will create a tough bread.
Spread dough into the prepared pan, and pour the melted butter over the top.
Bake in the oven for 50 – 60 minutes or until a toothpick comes out clean and the top has formed a golden crust.
Remove from the oven, and allow bread to stand in the pan for 5 minutes before removing to a wire rack to cool.
I used a combination of all-purpose and rye flour for this recipe.
The original recipe called for 3 cups of self-rising flour. If you do not have self-rising flour you can make your own:
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon of salt
This recipe was adapted from Crunchy Creamy Sweet.