Beer Bread
Yield
One 9” x 5” loaf.
Ingredients
- Unsalted butter, for greasing the pan
- Cornmeal or course semolina
- 2 cups (240 g) bread flour
- 1 cup (120 g) rye flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 (12-ounce) can (350 mL) beer (the blander the better)
- 4 teaspoons (25 g) honey
- 2 tablespoons (30 g) unsalted butter, melted (optional)
Steps
- Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal or course semolina. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
- Mix bread flour, rye flour, baking powder, and salt and stir in the beer followed by the honey. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
- Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.