Recipes
beer bread University of Richmond

Cool Recipe Alert: Beer bread

This hoppy bread with a crunchy crust was recently part of the University of Richmond dining team’s Spider in the Kitchen cooking series, at a beer dinner  that delighted attendees. The bread can be made without beer, too, by replacing the beer in the recipe with one packet of dry active yeast.

Beer bread
YIELD: 1 loaf/6-8 servings
3 cups flour
3 tsps. baking powder
1 tsp. salt
¼ cup sugar
1 (12-oz.) can of beer
¼ cup to ½ cup butter, melted

1. Preheat oven to 375°F. Mix dry ingredients and add beer.
2. Pour mixture into greased loaf pan and pour butter over loaf.
3. Bake for 1 hour, remove from pan and let cool at least 15 minutes.

Photo and recipe: University of Richmond

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish