She Strengthens

Savory Delights: Beer Bread with a Kick

A Flavorful Twist on Traditional Bread

Looking for a unique flavor profile without the hassle of yeast-risen dough? Look no further! This spicy quick bread recipe incorporates beer for a yeasty taste without the wait. Plus, with no kneading required, you can have a delicious loaf ready in no time.

The Perfect Companion for Soups and Snacks

This dense, flavorful bread is ideal for dipping into your favorite soups or chili. Alternatively, top a slice with melted butter or Monterey Jack cheese for a satisfying afternoon snack.

Equipment Essentials

To make this recipe, you’ll need a metal 9-by-5-inch loaf pan, which can be found at most cooking supply stores or large grocery stores.

Muffin Magic

Want to mix things up? Use this recipe to bake savory muffins instead of bread! Simply coat a standard 12-well muffin pan with butter and bake at 350°F until a toothpick inserted into the center comes out clean, about 30 minutes. Let the muffins cool for 10 minutes before transferring them to a wire rack to finish cooling.

Recipe Overview

Yield: 1 (9-inch) loaf
Difficulty: Easy
Total Time: 2 hours

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 12 ounces pilsner beer (such as Miller High Life or Pabst Blue Ribbon)
• 1 1/2 cups fresh or frozen corn kernels, thawed if frozen (about 6 1/2 ounces)
• 1/2 cup coarsely chopped pickled jalapeños (about 2 ounces)
• 4 tablespoons unsalted butter (1/2 stick), melted, plus more for coating the pan

Baking Instructions

1. Preheat your oven to 350°F and arrange a rack in the middle.
2. Generously coat a metal 9-by-5-inch loaf pan with butter; set aside.
3. Whisk together the flour, baking powder, sugar, and salt in a large bowl until aerated and any large lumps are broken up; set aside.
4. Add the beer, corn, jalapeños, and 3 tablespoons of the melted butter to the flour mixture. Stir until the flour is just incorporated (do not overmix). The batter will be very thick.
5. Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Drizzle the top with the remaining tablespoon of butter.
6. Bake until light golden brown and a toothpick inserted into the center of the bread comes out clean, about 60 to 65 minutes.
7. Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let it cool for at least 30 minutes more before slicing.