As I was working on a blog post, my husband casually mentioned that we were out of homemade bread and that the store-bought version just isn’t cutting it anymore. I’ve spoiled them.
Since it was already afternoon and I didn’t have time for a full yeast situation, I pulled out my trusty Sally’s Baking 101 and decided to whip together a quick beer bread. It’s straightforward, made with basic pantry ingredients, and I happened to have the perfect local beer on hand.
By dinnertime, we had fresh, homemade bread on the table. There’s really nothing better.
Why I Love This Recipe
It is incredibly simple. Six ingredients. Ten minutes of prep. In the oven and done within an hour.
It’s exactly the kind of recipe you want in your back pocket for a busy weeknight. I paired it with leftover Go-To Chicken Orzo Soup, and it made the meal feel put-together instead of a “reheated leftovers” vibe.
It’s especially delicious slightly cooled from the oven, slathered with butter and a drizzle of honey.
Recipe Credit
This recipe comes from Sally’s Baking 101 by Sally McKenney. It’s not available online, but you can find many of her other bread recipes on her website at Sally’s Baking Addiction.
Notes From My Kitchen
- I followed the recipe exactly as written because it truly doesn’t need tinkering.
- There’s no kneading involved. The batter is thick and lumpy, and that’s exactly how it should look. Just pour on some melted butter, some salt, and bake. Too easy!
- I used a Märzen-style beer from a local brewery because of its toasty, malty flavor, which felt like a natural fit here. It added subtle depth without overpowering the bread. Sally recommends lagers, ales, or stouts, so you have options.
- For St. Patrick’s Day, this would be a perfect occasion to use Guinness. But who needs an occasion?
What I Used
- Kitchen scale – Amazon
- Ruffle Loaf Pan – Crate & Barrel (similar one here)
Leave a comment