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The Jew and the Carrot » Blog Archive » Yid.Dish: Beer Bread (AKA Emergency-Use-Up-My-Beer-Before-Passover Bread) - Voice of the New Jewish Food Movement


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Yid.Dish: Beer Bread (AKA Emergency-Use-Up-My-Beer-Before-Passover Bread)

by · March 23rd, 2010
Cooking, Holiday Posts, Kosher, Leftovers, Pesach/Passover, Recipes, Vegetarian

beer bread

I hosted a St. Patrick’s Day dinner party last week. We drank a lot of beer, but I still have plenty left that I’d like to use up before Passover (Michelle, I accept your cupboard cleaning challenge). There are many wonderful uses for beer (like Guinness Braised London Broil), but my current favorite is beer bread. Not only is it the easiest bread you will ever make, it’s so delicious no one will believe you didn’t spend more than 2 minutes dumping the ingredients together and throwing it in the oven.

Beer Bread

Ingredients:

2 cups white whole wheat flour
2 Tbsp sugar (1 Tbsp extra if you like it sweeter)
2 tsp baking powder
1/2 tsp + pinch salt
12 ounces of beer (Sierra Nevada is great)

Directions:

  1. Sift (or whisk) together dry ingredients. Add beer and stir with a wooden spoon until just combined (dough will be a bit sticky).
  2. Transfer dough into greased 8-inch loaf pan. Bake at 350 degrees for 35-40 minutes until the bread is hollow when you tap the bottom and a toothpick inserted into the center comes out clean.

Check out my food blog for more recipes.

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3 Responses to “Yid.Dish: Beer Bread (AKA Emergency-Use-Up-My-Beer-Before-Passover Bread)”

  1. Josh Says:
    March 23rd, 2010 at 10:21 am

    I make beer bread all the time, and after St. Patrick’s day is usually one of those times as well. It’s delicious and easy! I highly recommend trying out different beers as they’ll give you vastly different results in flavor and texture. Guinness is actually one of my favorites, and yields a deliciously rich and dense brown bread.

  2. Lawrence Says:
    March 23rd, 2010 at 12:38 pm

    I used to make a bread just like this in college. My housemates usually devoured it before it had cooled to room temperature.

  3. Eli Says:
    October 8th, 2010 at 11:27 am

    I need to say how much I adore this recipe. I’m somewhat culinarily challenged, but, darnitall, I can make *this*!

    I just finished reading Doug Hoverson’s _Land of Amber Waters: A History of Brewing in Minnesota_ (I recommend it for all beer lovers, not just Minnesotans), and it’s propelled me into a survey of my local beer landscape. As I drink my way around the Midwest, I’ll be setting aside one bottle from every six-pack to make a loaf of this bread. I can’t wait to taste the results!

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