Sweet and Malty? Our current stash consists of Magic Hat’s Parcipitation Variety Pak and Sierra Nevada Pale Ale. Most of those selections would be too hoppy, so I suggested Hex Ourtoberfest as the maltiest, most hop-tame, and suitable for bread making. She grabbed a bottle and went back to the stove.
“Whatcha makin’?” I asked, flipping the next page in my magazine.
“Beer bread to go with our soup for dinner.”
Instantly I thought of our friends-in-beer who read the Cryptobrewology blog and follow us on Facebook — homebrewers and DIYers who certainly must dabble in other worthy kitchen activities like bread making — and decided the recipe must be shared, so I had Cindy jot it down for us.
If you live in our neck of the woods, get a couple of loaves going for the snowy weekend, or make them for your New Year Celebration. Your party guests will be impressed by your mad beer bread baking skills.
Cindy’s Hex Ourtoberfest Beer Bread
- 3 C. Sifted Flour (Sifting is critical!)
- 3 Tsp. Baking Powder
- 1 Tsp. Salt
- 1/4 C. + 1 Tbsp. Sugar (a touch more is okay if you prefer sweeter)
- 1 12 oz. bottle Hex Ourtoberfest (maybe try a different malty ale or homebrew)
- 1/4 C. Melted Butter
- Preheat oven to 375° F.
- Mix dry ingredients then add beer and mix well.
- Pour into greased 6″ x 10″ loaf pan.
- Pour melted butter over mixture.
- Bake for 1 Hour, remove from pan and cool for at least 15 minutes before slicing.
This recipe turned out great, very tasty. A tablespoon of molasses might give it a deeper sweet edge, but it’s not necessary. Go ahead and comment on this recipe, especially if you’ve used a different beer (maybe a homebrew?), added molasses or modified the recipe in some other way.
Enjoy Cindy’s Beer Bread, and have a Happy New Year friends!