Beer Bread

Have you ever tried making beer bread? The first time I made it I couldn’t believe that from only a few ingredients and less than an hour – I got a warm homemade bread. I loved the fact that no kneading was required, no proofing and how simple it was. So, I just had to finally make my version for the blog.

This beer bread is the quickest bread I know. It’s delicious and fun, just the kinds of breads that you make when you don’t know what to have for dinner. Note that you can vary the toppings and flavors that you can add to the bread endlessly, and thus get a different bread each time. If you’re afraid of the beer taste after baking – don’t. The taste of the beer is almost non-existent and there is no alcoholic or yeasty taste.

Looking for more delicious homemade bread and pastries? Try these: pizza croissant | Quick Cornbread Rolls | Soft Bagel with Seeds and Sea Salt | Za’atar and Olive Oil Challah

Beer Bread with Raisin and Nuts | Photo: Natalie Levin

Pumpkin Beer Bread | Photo: Natalie Levin

2 bread-loave pans about 25 cm long

For the basic dough:

750 grams of all-purpose or bread flour
750 ml. of beer
30 grams of baking powder
¾ a tablespoon of salt

For pumpkin bread:

1/3 grated pumpkin
¼ a teaspoon of baking soda
½ a teaspoon of turmeric
½ a teaspoon of curry powder
¼ a teaspoon of chili powder

For raisin nuts bread:

150 grams of roasted walnuts
75 grams of raisins
75 grams of sunflower seeds

Basic beer bread dough:

Preheat oven to 180 Celsius degrees. Line 2 bread-loaf pans with baking paper and lightly grease.
In a bowl put flour, beer, baking powder and salt and mix with a spatula or wooden spoon to a uniform mixture.
Divide the mixture into 2 bowls.

Pumpkin bread:

Grate the pumpkin on a grater and place in a heatproof bowl.
Add baking soda and mix well.
Cover the bowl with heatproof cling film.
Cook in the microwave for 1-2 minutes.
Carefully remove the cling film and mix. Mash with a fork to a puree. Cool slightly.
Add 1/3 of a cup of the pumpkin puree to the bowl with half the amount of dough.
Also add turmeric, curry powder and chili and mix well to a uniform mixture.
Pour the mixture into a pan lined with baking paper and flatten the top with a spatula.

Raisin nuts bread:

Break the nuts by hand into coarse pieces and add to the bowl with half the amount of dough.
Add raisins and almost all the seeds and mix well to a uniform mixture.
Pour the mixture into a pan lined with baking paper and flatten the top with a spatula.
Sprinkle the rest of the sunflower seeds on top of the loaf.

Baking:

Bake the loaves for 45-50 minutes or until they are completely firm, golden and set.
Remove from the pans, remove the baking paper and place the hot loaves on a cooling rack.
Cool completely on a wire rack.
Slice and serve.

The bread is at its best on the day of baking.
The bread can be frozen in an airtight bag for up to a month. It is recommended to slice before freezing and heat slightly in the toaster before serving.
It is important not to give up salt because it gives the main flavor to the bread and it greatly emphasizes the added flavors.
You can play with the toppings according to personal taste and use nuts and seeds of different types, dried fruits and more.
Instead of a pumpkin you can use butternut squash or gourd for variety.
There is no substitute for beer!
A slightly healthier version: you can also prepare the recipe with whole spelt flour.