Making Beer Bread – no dry yeast needed. For bakers, this is an out-the-door bread in an hour and 10 minutes when you get comfortable with the recipe. Super awesome flavour! You can use many different beers like an IPA for a hoppy bread. Note: Heavy beers generate a lingering beer aroma in the warm bread. Enjoy!
From bowl to ready-to-eat in 1-1/2 hours.
VIDEO LINK: Prep & Cook Online Series: Beer or Hard Cider Bread 
UTENSILS RECOMMENDED
1 large mixing bowl
1 1.5 Qt oven safe loaf pan (I prefer glass)
Wooden spoon
Whisk
Scraper tool
Dry measuring cup
Measuring spoons
Oven
Microwave or stovetop pan to melt butter
Beer/Hard Cider Bread Recipe
INGREDIENTS
3 cups All-purpose Flour (sifted)
3 teaspoons Baking Powder (omit if using Self-Rising Flour)
1 teaspoon Salt (omit if using Self-Rising Flour)
1⁄4 cup Sugar
1 (12 ounce) can/bottle Beer or Hard Cider (bottle opener, if not twist off)
1⁄4 cup, plus 1 Tablespoon Butter
INSTRUCTIONS
Preheat oven to 375 degrees.
Using 1 Tablespoon of butter, grease loaf pan (butter bottom and sides).
Melt remaining butter on stove or in microwave (typically 30 sec max). Set aside.
Thoroughly mix all dry ingredients, then add beer/hard cider stirring until all dry ingredients are moist.
Pour mixture into a greased loaf pan. Spread evenly.
Pour melted butter evenly over mixture.
Bake 1 hour, remove from pan, and cool for at least 15 minutes.
Alternate method: Mix butter into dough for a more regularly textured bread loaf).
Beer temperature results: Using room temperature beer in one batch and refrigerator cold beer in the other, I found that – while baking – the loaves rose at different times; however, both loaves came out the same size in the end presentation (see photo).
VIDEO LINK: Prep & Cook Online Series: Beer or Hard Cider Bread
Wonderfully yours,
~Alice
I especially like this one with hard cider!
So glad it was a hit, John!
We knew the beer bread was a winner. This hard apple cider was a nice complement for a turkey dinner.
Wonderfully yours,
Alice