Poppy Seed Beer Bread

By karenstl

Ingredients

• 3 cups flour (all white or combination of white & wheat)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 12 oz beer (room temperature)
• 6 tbsp sugar
• 1 tbsp poppy seed
• 1 tbsp sesame seed
• poppy seed or sesame seed (optional)

Details

Servings 1
Adapted from futureexpat.com

Preparation

Step 1

Preheat the oven to 350°.

Simply mix all of the dry ingredients together in a large bowl except for the poppy seeds and sesame seeds. Then pour in the beer (and watch it foam up!) and stir.

Use any beer flavor you like. It will dramatically affect the flavor of the bread, so experiment. The only rule is that you need the beer to be room temperature. I typically keep the beer that isn’t my favorite but somehow ended up at my house in the pantry so I’m ready to make beer bread on a whim. If all of your beer is cold, you’ll need to plan in advance and pull one out of the fridge long enough to completely get rid of the chill.

Toss 1 tablespoon of poppy seeds into the bowl and mix gently. Stop as soon as they are mixed in so the dough doesn’t get tough.

Pour the dough into the loaf pan, then sprinkle lightly with poppy seeds or sesame seeds, or both!

Cook for 1 hour and 15 minutes. If your oven runs hot or you are cooking in metal, check on it starting around 1 hour and pull it out when the crust is browned and split on top.

Let the loaf cool for a few minutes in the pan, then let it continue cooking on a wire rack. Wrap in foil after it is completely cooled so it doesn’t dry out.