This month's What's Baking is hosted by Jenna of Jenna's Cooking Journey. Jenna asked us to bake our favorite quick bread. If you've been following me for while, you know that I've made quite a few quick breads. This is mostly due to my fear of yeast. I love how easy quick breads are to throw together and I find they are very difficult to mess up, unlike plenty of yeast experiments that have ended up in the garbage.

I wasn't in the mood for a sweet bread which I generally gravitate toward. A quick Google search taught me that Beer Bread is in fact considered a quick bread. I've made Beer Bread before, however, it was from a box mix. I didn't realize how easy it was to make from scratch. I served the Beer Bread as a side to homemade vegetable soup which was a perfect meal for the early autumn chill in the air. I think this would be great with some fresh herbs mixed into the batter, I'll probably add chives next time I make this.


Be sure to check out Jenna's Cooking Journey to see the roundup of quick breads. I'm sure there will be some great ideas to make for gifts for the upcoming holidays!

Here is what you'll need:

• 3 cups flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 bottle (12 ounces) beer, at room temperature
• 1/4 cup unsalted butter, melted

Preheat oven to 375F degrees. Spray a loaf pan with nonstick cooking spray.

Mix dry ingredients in a large mixing bowl. Slowly add beer and mix until just combined, being careful not to over mix (the batter will be lumpy).

Pour batter into greased loaf pan. You will need to use a spoon to evenly distribute the batter in the pan.. Spread butter over top of batter.

Bake for 35-40 minutes or until a toothpick inserted comes out clean. Remove from pan and cool on iron rack. Makes 1 loaf.

Source: Epicurious