Oatmeal Stout Beer Bread
This may be the most extraordinary beer bread you'll ever make. Simple, quick and completely satisfies the impetus for baking bread. Its buttery, crunchy crust yields to a rich interior that will have you slicing another piece before you've finished the first.
Servings 10 to12
Ingredients
- 3 cups (15 ounces) all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup dark brown sugar
- 4 1/2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 12-ounce bottle oatmeal stout beer
- 4 tablespoons 2 ounces unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees. Lightly grease a 9x5-inch loaf pan with butter and place on a baking sheet.
- In a medium bowl, whisk the flour, oats, sugar, baking powder and salt.
- Pour the beer over the dry ingredients. Using a spoon, stir just until combined. Do not over mix. The dough will be thick and sticky. Transfer the dough to your prepared pan and press lightly into place. Pour the butter evenly over the top of the dough.
- Bake for 50 to 55 minutes, or until golden brown.
- Cool in the pan for about 15 minutes before slicing.
Notes
As Jen suggests in her book, Samuel Smith Oatmeal Stout Beer works nicely in this recipe. It lends a bit of sweetness and has a great smooth taste, but feel free to experiment with other beer, just be sure to keep the volume the same.