Use your favourite beer. I used Grolsch. The dough is more like a an American Biscuit or UK scone dough. I really liked the yeasty smell of the bread. It’s best eaten warm, on the same day. I wish you a happy week, ahead!
Butter Beer Bread
Ingredients
- 500g (4 cups) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoons salt
- 1 tablespoon sugar
- 60g (4 tablespoons, ¼ cup, 2oz), margarine or softened butter
- 1½ full cups beer ( or 355ml can + 2 tablespoons water)
- 2 tablespoons room temperature milk
Instructions
- Preheat the oven to 425ºF (200ºC) ten minutes before using. Grease and line the base of a 9 x 5-inch (23 x 13cm) loaf pan.
- Sift or whisk the flour, baking powder, salt and sugar into a bowl. Rub in the margarine into the flour and make a well in the centre. Add the beer to the well and mix using a metal spoon into a soft more or less sticky dough. Turn onto a lightly floured countertop and knead lightly a few times. Place the dough into the prepared pan. Dip a spoon into the milk and use the back to flatten and spread the dough to fit into the pan. (the dough is like a biscuit (US) or scone (UK) dough. It should remain soft and should not be over handled). Bake 35-50 minutes then remove from the oven and turn onto a wire rack to cool.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 425°F (220°C) for 35minutes.
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Step By Step Photos
Sift or whisk the flour, baking powder, salt and sugar into a bowl. Rub in the margarine into the flour and make a well in the centre.
Add the beer to the well and mix using a metal spoon into a soft more or less sticky dough. Turn onto a lightly floured countertop and knead lightly a few times.
Place the dough into the prepared pan. Dip a spoon into the milk and use the back to flatten and spread the dough to fit into the pan. (the dough consistency is like a biscuit (US) or scone (UK) dough. It should remain soft and should not be overhanded). Bake 35-50 minutes or until cooked, and browned on top. Turn the bread onto a wire rack to cool.
myfavouritepastime.com
