Beer breads are so easy to make. This beginner's recipe makes one small round loaf of beer bread that is flavored with molasses and made heartier with the use of whole wheat flour. Perfect for a chili dinner or roast night.
Yield: 1 pound round loaf.
Prep Time: 2 hours, 15 minutes
Cook Time: 40 minutes
Total Time: 2 hours, 55 minutes
- 3/4 cup beer, room temperature
- 1 tsp active dry yeast
- 2 tsp butter or margarine
- 1 Tbsp molasses
- 1/2 tsp salt
- 1/2 cup whole wheat flour
- 1-1/2 cups bread flour, about
- In medium bowl, mix beer and yeast. Add butter, molasses, and salt. Stir. Add whole wheat flour and mix well. Slowly add in remaining bread flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
- Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into small round loaf. Place on greased baking sheet or small pizza pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Bake loaf at 350 degrees F for 35 to 40 minutes or until the bread is golden brown. Remove loaf from sheet and let cool on rack.
Bread Baking Tips:
- When making beer bread, I like to measure out the amount of beer I will use before hand and let it settle for 30 minutes on the counter. This helps settle the beer before I add it to the yeast.
- When honey is added to bread dough, it helps protect the baked bread's moisture.
- To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.
- Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
- An opened jar of molasses lasts up to one year.