Fresh Bread
This bread looks like it came straight from a bakery. The sesame seeds and herbs on top add a nice touch. To get similar results at home, try adding a sprinkle of fresh herbs and seeds before baking. It makes all the difference in both taste and presentation. Perfect for sandwiches or just with some butter.Imagine a loaf of bread that feels like a warm hug on a chilly evening—it’s rustic and hearty, almost like your favorite sweater in carb form. This whole wheat garlic and herb beer bread is simplicity wrapped in comfort, with the gentle bitterness of beer mingling with aromatic herbs. Honestly, it’s like the bread itself is throwing a tiny party in your mouth, and you’re the guest of honor.
Biscuit Mixture
Making homemade biscuits might seem tricky, but it’s pretty simple. Mix your dry ingredients first. You’ll need flour, baking powder, sugar, and salt. Add butter cubes and some herbs for flavor. Use a whisk to combine everything. Then, add your wet ingredients and mix until just combined. Don’t overwork the dough. Roll out, cut into circles, and bake. Fresh biscuits ready in no time.
Steps
- Preheat your oven to 350°F (175°C) and grease a loaf pan with dimensions of 9x5x3 inches.
- In a medium-sized bowl, combine the flour, minced garlic, sugar, baking powder, salt, rosemary, thyme, and oregano by whisking them together.
- Gradually stir in the beer until the mixture is just combined, taking care not to overmix.
- Pour half of the melted butter into the prepared loaf pan, ensuring it evenly coats the bottom with the help of a spoon.
- Transfer the bread batter into the loaf pan, spreading it evenly with a spoon, then drizzle the remaining melted butter on top, using a pastry brush or spoon to distribute it uniformly.
- Bake the bread for 50 to 60 minutes, or until the top is golden brown and a toothpick or knife inserted into the center comes out clean. Serve warm.
Ingredients
- 3 cups white whole wheat flour
- 4 cloves garlic, minced
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bottle (12 ounces) beer
- 4 tablespoons (half stick) butter, melted
FAQ
- Can I use a different type of flour for this beer bread recipe?
- Absolutely! While this recipe specifically uses white whole wheat flour for a healthier twist, you can substitute it with all-purpose flour or other whole wheat options. Just keep in mind that the texture and taste might vary slightly.
- What kind of beer is best for making this bread?
- You can use any type of beer you prefer. Lighter beers will impart a milder flavor, while darker beers will give a stronger, more robust taste. It’s a great way to experiment with different flavors.
- Can I use fresh herbs instead of dried ones?
- Yes, fresh herbs can definitely be used in place of dried herbs. Just remember that fresh herbs have a stronger flavor, so you might want to adjust the quantity accordingly, typically using about three times the amount of fresh herbs as dried.
- Is there a substitute for butter in this recipe?
- If you prefer not to use butter, you can substitute it with an equal amount of olive oil or a plant-based butter alternative. This will slightly change the flavor and texture but will still yield a delicious bread.
- How should I store leftover beer bread?
- Wrap any leftover beer bread tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, consider freezing it.
Tips
- Ensure your ingredients are at room temperature before starting to allow for a smoother mixture and better rise in the bread.
- Use fresh herbs if possible for a more vibrant flavor, but dried herbs will also work well in this recipe.
- Pouring half of the melted butter into the loaf pan before adding the batter helps to create a flavorful crust on the bottom of the bread.
- Be careful not to overmix the batter after adding the beer; mix just until the ingredients are combined to avoid a dense loaf.
Equipment
- 9x5x3-inch loaf pan
- Pastry brush
