Beer Bread

Beer Bread

One little step has been done. We have many other little steps in front of us, but we overtook the biggest obstacle. Now, it is all in our hands, and I am confident we can do it. This is a new start, and we have to make the best of this chance that has been given to us.

I am leaving for Berlin to see a dearest friend from College –another little escapade before I begin for real. Breathing some different air, seeing things from a different perspective, plunge in the artsy young and hip atmosphere of the German capital. It will be good.

 

I couldn’t go without making some bread for the road, and so, I made some quick beer bread. It’s wholesome and nourishing and has that perfect balance of sweet and savoury, which really makes for the perfect snack while on the move.

Beer Bread

Beer Bread

180 g/ 1 1/2 cup all-purpose flour
180 g/ 1 1/2 cup whole wheat flour
1 tbsp baking powder
1 1/2 tsp coarse sea salt, plus more for sprinkling over the top
4 tbsp raw dark brown sugar
1 1/2 cups beer (1 bottle (330 ml/ 12oz))


Preheat the oven to 180C/350 F. In a medium bowl, whisk together the flours, 3 tbsp sugar, baking powder and salt. Stir the beer into the dry ingredients until just mixed. Spoon the batter into a 9×5″ loaf pan (greased or with parchment) and sprinkle the rest of the sugar and some more coarse salt on top. Bake for 55 – 60 minutes or until cooked through (whenever a toothpick comes out clean) and golden on top.

32 Comments

  1. chiarina-ina March 2, 2012

    Hai il mio voto!
    Vado a registrarmi 🙂

    Reply
    • Valeria March 3, 2012

      Grazie di cuore! Sono onorata!

      Reply
  2. Tery March 2, 2012

    Fatto!!! Non potevo non farlo, mi incanto sempre davanti le tue foto….e oggi anche davanti al pane!!!

    Reply
    • Valeria March 3, 2012

      Grazie mille Tery!! Mille punti Karma :))))))

      Reply
  3. Rosa's Yummy Yums March 2, 2012

    That bread looks fantastic! Great texture and flavor. Your pictures are wonderful too.

    Cheers,

    Rosa

    Reply
    • Valeria March 3, 2012

      You are too nice, Rosa! Thanks a lot!

      Reply
  4. Sneh | Cook Republic March 2, 2012

    Love the look of this bread. Will bake this weekend! Have a good trip 🙂

    Reply
    • Valeria March 3, 2012

      Thanks a lot! Let me know how you liked it!

      Reply
  5. Debora March 2, 2012

    amo fare il pane impastare e cimentarmi in nuove preparazioni.. ti "rubo" la ricetta e la provo!! ciaoo

    Reply
    • Valeria March 3, 2012

      Cara Debora, fammi sapere se ti è piaciuta!

      Reply
  6. luisa March 2, 2012

    a bread fantastic.

    Reply
  7. Simo March 2, 2012

    faccio spesso anche io un pane integrale molto simile e lo trovo meraviglioso, il tuo è splendido!
    fa venir voglia di rubarne una fetta dal monitor…….

    Reply
    • Valeria March 3, 2012

      Grazie mille Simo! Prendine pure quanto vuoi! 🙂

      Reply
  8. la domestique March 2, 2012

    I do love a hearty loaf of beer bread, and it's been awhile since I've made one. My husband from Ireland so I usually use Guinness. 🙂

    Reply
    • Valeria March 3, 2012

      Guinness is perfect for beer bread, can't agree more, it turns out so perfumed!

      Reply
  9. Claudia March 2, 2012

    QUesto pane ha un aspetto delizioso…già mi immagino il profumino che ne esce dal forno durante la cottura… slurp! beh allora buon viaggio!

    Reply
    • Valeria March 3, 2012

      Profuma profuma! Provare per credere, rischio svenimento!

      Reply
  10. What a beautiful presentation of beer bread. I'm visiting from the Best Food Photography contest and wishing those luck whose talent I admire. So, best of luck to you.
    Sam

    Reply
    • Valeria March 3, 2012

      Thanks a lot for your support Sam!

      Reply
  11. Anonymous March 3, 2012

    Looks wonderful! Is it supposed to be 1 1/2 c. of each of the flours?

    Reply
    • Valeria March 3, 2012

      Ups OMG, sorry yes, you are right, I just corrected! always thinking in grams 🙁

      Reply
  12. Anonymous March 3, 2012

    Thanks! I can't wait to make it this afternoon! 🙂

    Reply
  13. rossella March 4, 2012

    possibile non abbia fatto in tempo???? iscritta ma non riesco a votare… 🙁

    Reply
    • Anonymous March 5, 2012

      Anch'io ho il tuo stesso problema!

      Reply
    • Valeria March 7, 2012

      la selezione preliminare è finita, quindi adesso si vota solo per i finalisti! ma grazie mille mille mille per il gesto! <3

      Reply
  14. Terra March 6, 2012

    Your bread looks soooooo moist, and well amazing! Beautiful, Terra

    Reply
    • Valeria March 7, 2012

      Thank you, Terra! It was pretty tasty even by itself, but with cheese it is just perfect!

      Reply
  15. Sabrine d'Aubergine March 7, 2012

    Ma questo è il Pain maison alla birra del mio amico Thierry! Fantastico, le ricette girano, vanno e tornano… mi piace. Anche il pane, voglio dire: lo faccio spessissimo. Ciao!

    Sabrine

    Reply
    • Valeria March 8, 2012

      Ma sai che è vero Sabrine! Ho visto questo pane in mille versioni, con la Guinness per dargli un tocco sanpatriziesco, con miele o zucchero, con birra + latticello e quindi col bicarbonato…Mi piace il processo creativo che ci sta dietro, e mi piace tanto sperimentare le varie versioni per scoprire quella che mi piace di più! Ormai è diventato di casa anche qui, specie quando a tavola compaiono i formaggi.

      Reply
  16. Anonymous May 30, 2012

    Thank you and have voted for you – wonderful recipe and photo!

    Reply
  17. Melodye October 6, 2012

    I make this bread…all the time. If you want, you can melt half a stick of butter…2 oz. pour half in the bottom of bread pan and the other half on top of the batter. It will make a nice buttery crust. Also, I make this in muffin tins.
    For a butter…I mix 4 oz softened butter, 1 tsp honey, cinnamon to taste and about 3Tbs of confectioners sugar. Makes a nice sweet spread for the bread.
    Your picturea and recipes are great.

    Reply

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