So I’m not much of a beer person, but there are a lot of recipes I like making with beer. I got some Murphy’s Irish Stout, which was really interesting. It’s a very, very bitter dark beer, but all the reviews were right: for the first sip, I would have sworn I was drinking iced coffee. Anyway, here’s a recipe I usually use:
Easy beer bread:
3 cups all-purpose flour
3 tablespoons sugar (4 might be necessary for a very bitter beer)
1 tablespoon salt
1 bottle beer (I use Kirin Ichiban, because I usually have it on hand)
Mix dry ingredients thoroghly with a spoon or fork in a mixing bowl. Pour in all the beer, and stir until you don’t see any flour, and it’s all a consistent mixture. It will be more of a batter than a dough, so don’t worry about that. Put in a greased loaf pan in a 350 degree oven for about an hour. Halfway through, take a slice of butter, and brush it over the top of the bread to help brown the surface. This bread is very forgiving in terms of overcooking. The finished product will depend on the flavor of the beer, yeast content, and so on. Goes really well with some beef stew, or pot roast with gravy, or chicken too.