Disclaimer: I was sent this book for free for review purposes and confirmed with the publisher that this recipe could be posted as is, with my own take on directions. Links included go to Amazon, but please consider supporting your local bookstore by looking for this cookbook there, or asking them to order the book.
The recipes in this cookbook feel like they’re a step-up from your typical beer chili or beer cheese soup. Recipes like Porter Braised Pulled Pork Sandwiches with IPA Jalapeno Slaw, IPA Watermelon Ceviche, Pale Ale Corn Waffles with Smoky Beer Cheese Sauce…these recipes entice me. Each recipe includes a note about choosing the right beer for cooking that particular meal, and directions are clear and easy to follow.
I have been seeing (and tasting – have you seen my Instagram feed lately?) beer bread everywhere lately, so I knew if I saw it in The Craft Beer Cookbook , it was a sign that I finally had to make it. There it was, shining on page 80, as easy as pie.
Literally, beer bread couldn’t be easier. There’s no need for those pre-made beer bread mixed and you certainly don’t have to deal with yeast (thanks, beer!). All you need for Dodd’s version is the following:
3 cups flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1 bottle of your favorite beer
6 tbsp melted butter, divided
Directions: mix dry ingredients. Add beer and 4 tbsp melted butter. Top with 2 tbsp melted butter. Bake at 375 for 45 minutes. The end.
I used Schlafly pumpkin ale for this loaf and it turned out fabulously. Top with butter, honey, or jam. Let your imagination run wild with the wide variety of beers you could use to flavor this basic bread. While you’re at it, pick up Dodd’s Craft Beer Cookbook and check out all the other fabulous ways she uses beer in the kitchen.