Beer bread isn’t really the first thing I might think of making. In fact, as I was mixing up a batch last night I wondered what I was doing baking bread when we had two loaves in the bread basket and 8 grocery bags of apples and pears that need preserving (please post your favorite recipes to the forum!)
But the folks over at A Year in Bread had posted a recipe a couple of weeks ago, and last night we opened Andy’s latest batch of beer. It wasn’t the best beer he’s made. A bit thin, a bit one-note, with too many molasses overtones. Certainly drinkable, but “what else can you do with beer,” Andy asked. And I knew.
I mixed together flour, salt, sugar and baking powder. Stirred in some of the beer. Added handfuls of raisins and walnuts and put it in the oven. The whole thing took less than 5 minutes, not including the baking time. And in the morning, we had this fresh, moist loaf of raisin-walnut bread. It’s perfect with a big slab of fresh butter.
Raisin-Walnut Beer Bread
- 3 cups flour (use any combination you like)
- 1 tsp salt
- 1 tbs baking powder
- 2 tbs brown sugar
- 1 1/2 cups beer (more as needed to achieve a thick but pourable dough)
- 1/2 cup raisins
- 1/2 cup walnuts
1. Preheat oven to 375. Combine flour, salt, baking powder and sugar in a large mixing bowl. Pour in beer and stir until just combined. Fold in raisins and walnuts.
2. Pour batter into a well buttered loaf pan and bake about 45 minutes, or until an inserted toothpick comes out clean. Let rest for 10 minutes before removing from pan.
Note: Feel free to experiment with other flavors – herbs, cheeses, nuts – this recipe is very flexible.