I’ve added a couple extra delicious ingredients to the base of this beer bread recipe to change things up. I hope you feel the liberty to take this fool-proof recipe on a spin. Here’s the base ingredients for the beer bread: flour, baking powder, salt, beer, and maple syrup. Go simple or grate in a little extra goodness. You choose.
2 c. all-purpose unbleached flour
1/2 c. wheat flour (or something similar)
1 tbsp. aluminum-free baking powder
2 tsp. fresh thyme
1 tsp. kosher salt, heaping
1/2 c. (6 ounces) grated Roth Grand Cru Reserve
1/2 c. shredded apples*
1 (12 oz.) bottle of light beer, like a Pilsner
1/4 c. maple syrup
1 tbsp. salted butter
drizzle of maple or honey
- Preheat oven to 375°F. Drape a piece of parchment over an 8 1/2 x 4 1/2″ loaf pan. Set aside.
- Prep the dry ingredients. In a large bowl, stir together the flours, baking powder, thyme, and salt. Grate the Grand Cru and apples. This is my favorite grater. Toss the cheese and apples into the mixture and stir to coat.
- Prep the wet ingredients. Open the beer and measure out the maple syrup. No reason to dirty up an extra utensil here. Eyeball 1/4 cup in your 1/2 cup measurement. Pour both into the dry ingredients at the same time. Immediately fold the batter with a spatula just until combined, being careful not to overwork the batter.
- Pour batter into prepared loaf pan. Place in the oven to cook for 45-50 minutes. After about 40 minutes, cover the top of the loaf with tented foil as needed to prevent the crust from over-browning. The bread is ready when a toothpick comes out clean from the top center.
- Out of the hot oven, add the optional glaze. Gently shmear the butter over the crust and lightly drizzle with honey or maple syrup. Allow to cool for about 5 minutes before running a thin knife to loosen the loaf. Remove from pan. Serve warm with butter or within a day of making. Best on day one.
*Any apple will work for this particular recipe, but apples suited for baking work best as they tend to hold their shape under the heat of the oven. I used Honeycrisp apples, which I also love to eat.
For an extra pretty presentation, add a couple of thinly sliced apples to the top of the loaf before baking and sprinkle with a little extra thyme.
If using a slightly larger loaf tin to the one mentioned above, reduce the cook time. This is my favorite loaf tin.