In 1987, The New York Times published a simple beer bread recipe. Since I came upon the online version, I have been making it at least a few times a month. Living in an apartment with three other people means there is usually an extra beer in the fridge, and I always have flour and basic baking ingredients.
It’s great to have around for breakfast or a snack, or to bring over when you see friends since it only takes around an hour from start to finish. This is a sweeter version of the original, and can be added to or changed however you like-if you want to add nuts, seeds, or other types of dried fruit. I used whole wheat pastry flour in addition to regular flour to make it a little lighter and I added coarse wheat bran to give it a hearty texture. Toast a slice and top with butter, Greek yogurt, or cream cheese.
Servings: makes 1 medium sized loaf
2 cups whole wheat flour
1 cup whole wheat pastry flour
2 tbsp wheat bran
2 tbsp cinnamon
3 tsp baking powder
1 tsp salt
2 tbsp honey
1 12-ounce can of bland beer
1 to 1 1/2 cups raisins
1. Set oven to 375 degrees. Grease a 9x5x3-inch bread loaf pan and sprinkle with a little bit of flour.
2. Mix together all the dry ingredients as well as the honey. Pour in the beer slowly and mix until the batter is smooth. Add the raisins and mix more.
3. Pour the batter into the pan, sprinkle the top with more cinnamon and bake for about 35 minutes. You can also bake the bread on the stovetop by putting the batter into a greased pot or pan, placing it on a burner with a low to medium flame, covering it with a lid, and baking until a knife or fork comes out clean.