This 1-hour beer bread recipe was actually recommended to me by my cousin (thanks Nicole, you’re the best), and the moment I saw her message I immediately jumped up and said “Yay, now I can use that can of non-alcoholic Budweiser in the back of the fridge!”
This 1-hour beer bread recipe is very easy to make and only requires 6 ingredients total. Simply throw everything into a bowl and bake immediately. Crispy, buttery, and delicious, I promise you will want to make this recipe over and over again. Perfect for Sunday brunch, this bread will definitely soak up all of the wine that you drank the night before.
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History of Bread & Beer
Beer was born at the same time as human civilization. Dating back to the 4th millennium BC.
Beer appears on the oldest written testimony of human civilization, the tablets from Uruk in Mesopotamia (modern Iraq). Beer was represented in the Sumerian script by a jug crossed by two parallel lines. Archaeologists have also found many tablets containing lists of names with the inscription “issued his daily ration of beer and bread”. These “payrolls” are the source of a great deal of information about our ancestors’ diet.
The Egyptians greeted each other with the phrase “bread and beer”.
Beer was also recommended in Egypt as medicine and a base for other tinctures. Drinking it was considered very healthy and it contained fewer microorganisms than regular water from the Nile because it was partially composed of alcohol. During its production process, water was heated to a relatively high temperature, usually by throwing hot stones into it.
The Egyptians left us inscriptions in the pyramid texts of the rulers of the 4th and 5th Dynasties. They not only used writing to describe thrilling events but also mundane trade transactions. In fact, beer is the most frequently mentioned foodstuff in these early examples of writing. Beer was basically a currency that was also easily divisible.
Beer is Older than Bread
There is a theory that beer is older than bread. A hypothesis that the first cake, the great-grandfather of bread, was created from spilled fermented beer, dried and baked on a hot stone.
Traces of yeast found does suggest the presence of leavened bread as far back as Ancient Egypt, dough left to rise will naturally become leavened. Egyptian bread was dense and made from emmer wheat. It was suspected that leavening extends much farther back into history, but traces become difficult to inspect the older they are.
The consumption of bread was necessary to the formation of the earliest societies. As farming started to replace hunting, groups of people were forced to settle down and make roots. The need to harvest grains yearly lead to the development of settlements and towns.
Usually, bread was leavened by taking a chunk of day-old dough with water and sugar to use as a “sourdough starter,” of sorts. To make lighter bread, the foam from beer was collected and added to the dough and for places that drank wine, a mixture of grape must and flour paste worked in a similar manner.
Fun Fact
A free-standing oven with a door and the ability to be pre-heated was a Greek invention, as far as we know. Greeks tended to make barley bread. Baker’s shops were prevalent as early as the 2nd century BC.
Beer as Yeast
Beer won’t work as the only raising agent in a bread recipe. You can’t just replace it because there is nothing in the beer to make the bread rise, you will have to use either baking powder (which is what I use in this recipe) or yeast as well.
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1 Hour Beer Bread
Equipment
- oven
- mixing bowl
- mixing spoon
- loaf pan
Ingredients
Ingredients
- 3 cups all purpose flour, unbleached
- 3 tsp baking powder
- 1 tsp salt
- ¼ cup granulated sugar
- 1 can beer, I used non-alcoholic budweiser
- ½ cup melted butter
Instructions
Instructions
- preheat over to 375°F
- mix dry ingredients together
- add the full can of beer
- mix until dough forms
- place dough into greased loaf pan
- pour melted butter on top of dough
- bake for 1 hour
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