Thursday, June 27, 2013

Beer Baking | Shock Top Raspberry Wheat Beer Bread

Earlier this year, we whipped up this delicious beer bread using Shock Top Raspberry Wheat. Beer bread is one of the easiest things to make. (And it only calls for one bottle, so you can drink the other five!)

Total Time: 1 hour, 3 minutes  |  Prep Time: 3 minutes  |  Cook Time: 1 hour

Ingredients for 1 Loaf:
3 cups flour (sifted)
3 teaspoons baking powder (omit if using self-rising flour)
1/4 cup sugar
12 oz. beer (1 can or 1 bottle)
1/2 cup melted butter (1/4 cup will do  fine)

Directions:1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan, and cool for at least 15 minutes.

Shock Top Raspberry Wheat

This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit as some have described. If you do not have a flour sifter, use a spoon to spoon the flour into the 1 cup measure.

Tweet at @YeastLoveHops or tell us on Facebook if you try this tasty beer bread!

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