With many stores running low on both bread and yeast, we wanted to share a quick and easy bread recipe using beer’s naturally occurring yeast! This recipe is wonderfully adaptable, taking on the flavors of your choice in beer— we used a citrusy and hop-forward IPA in ours, but you could just as easily use a dark beer for a more malty flavor. We love baking with stoneware for its even distribution of heat, and include this recipe with every White’s Pottery Bread Bowl purchased!
Ingredients
3 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
12 ounces beer
Preheat oven to 375 F (190 C). Mix dry ingredients thoroughly. Add beer and mix well. Transfer to a greased White’s Pottery Bread Bowl (left) and bake for 40-45 minutes. That’s it! No kneading or proofing, and one bowl simplicity!
This recipe is a very basic framework with room to experiment. I typically use 2 cups of white flour and one cup of whole wheat, rye, or oat flour. Any more than one cup of other types of flour makes it a much heavier loaf! The type of beer you use makes a big difference, and this recipe can be made in a savory or sweet version. Using a porter or stout beer, and brown sugar instead of white, tossing in a teaspoon of cinnamon, ginger, a bit of nutmeg and some chopped nuts and raisins makes it a wonderful breakfast option. Not too sweet, and very delicious! If you want a savory option, try a pale, light beer and add some parmesan cheese and Italian spices to the dry mix. Sprinkle the top with poppy seeds or sesame- whatever makes you happy! It’s a versatile, super quick recipe and it’s made from things that are typically in one’s pantry.
