So, you’ve always wanted to make bread. But you are afraid. Bread has failed you in the past, or you don’t think you can? You can, I tell you! This is the easiest bread EVER! Hot out of your oven in an hour and so adaptable from savory to sweet. I’ll tell you how…
Home-baked bread is one of those things…I don’t know…seemingly either the easiest thing in the world to some cooks, or the absolute unattainable goal to others.
I am a bread nut. I have been working on conquering bread since I was in college. And I have failed. A lot.
When I first started bread baking, back in the 80’s, I failed so much that any sane person would have just stopped trying. Sanity, not ever being one of my strong suits, did not prevail, so I persisted. Yeast can be a tricky thing and I didn’t know any tricks; cookbooks, even those dedicated to bread, were not trick sharing friendly back then.
While there are very easy yeast breads out there now, and very wonderful books and recipes to aid you in your success at bread baking, I can guarantee you, this recipe is fool-proof. There is no yeast or rising times, no kneading; it is the most simple method to home-baked bread I have ever tried.
It’s a one bowl spoon bread. No fancy equipment, no mixer, no dough hooks needed. Just a bowl and a wooden spoon or sturdy spatula.
And it’s delicious. AND you can transform this bread in so many ways…your own imagination is the limit. I have made this bread using onion and herbs, as I show below, I have made it with cinnamon and raisins for a breakfast bread, I have made it with nuts and oats or grains for a wholesome, healthy, hearty sandwich bread…like I said, the possibilities are limitless.
This loaf, I made with St. Patrick’s Day in mind, so I used Guinness; and I added some herby goodness to inject a titch of green, as a nod to my Irish roots. You can use any beer available. Any. It doesn’t matter what kind.
You. Yes, you! YOU CAN make bread!
- 3 cups self-rising flour
- 3 tablespoons sugar
- 1 (12 fluid ounce) can or bottle beer - approximately*
- ½ medium onion, diced
- 1 tablespoon fresh rosemary, minced
- 2 tablespoons butter, melted
- In a large bowl, mix together the flour, sugar, onion and herb.**
- Using a wooden spoon or sturdy spatula, add beer and continue to mix until the mixture is completely moist. This is where you may need to add a titch more beer.
- The batter will be sticky, but not runny.
- Pour into a 9 x 5 inch greased loaf pan.
- Bake at 350 degrees F for 50 for 60 minutes.
- Remove from the oven.
- Pour melted butter over the top of the bread, while it is still in the pan.
- Cool for 10 minutes.
- Remove the bread from the pan and cool completely on a wire rack.