Now to get to the beer bread: over the years I've tried recipe after recipe and been disappointed in every single one. The bread didn't rise; it was tough and dense; it lacked moisture and tasted like it was already a week old just out of the oven.
Wonderful aroma. Great crunchy crust. Soft, mellow, almost fluffy interior. Immensely satisfying mouth feel and great taste. But be warned: this isn't the prettiest loaf of bread you've ever seen. The top bakes up full of crooks and bumps and crevices. But it is, irrefutably, the best beer bread I've ever eaten. Give this recipe a try and tell me what you think.
Now for some basics:
BEST BEER BREAD EVER
3 cups white flour
1 Tbs. sugar
1 tsp. salt
1 Tbs. baking powder
2 Tbs. caraway seeds or any other type of seeds you like
12 oz. beer
Put the dry ingredients into a large bowl and give everything a good stir to evenly distribute the flour, etc.
Add the beer and stir. The dough will be wet. That is how it should be. Don't overstir or the bread will be tough.
Spread the batter in the loaf pan, leveling it off the best you can. It will be uneven. That is how it's supposed to be.
Bake at 375 degrees for 45 minutes. The bread should be golden brown and a toothpick inserted into the center should come out clean.
Turn the bread onto a wire rack to cool. If left in the hot pan, the bread will sweat and you won't be happy with it.
Check the expiration date on your baking powder. That particular ingredient can last for years and years and years. If your can has expired, throw it away and buy a new one. The bread won't raise with old baking powder and neither will anything else you use it in.