How To Make Weihenstephaner Beer Bread

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To be honest I also had no idea self-rising flour just included the baking powder right in the flour.  I never would have purchased self-rising flour had I known I just needed to add baking powder. At any rate it forced me to learn a new recipe.

I’m now on a beer bread kick to see how many different kinds of beers I can use. I’m looking forward to this beer bread project. Which flavor would you like me to try next? Please comment and share.

Here is how I make Weihenstephaner beer bread.

First, gather the ingredients.

Mix the following in a bowl.

• 3 cups flour.
• 3 teaspoons baking powder, not needed if using self-rising flour.
• 1/4 cup granulated sugar.

Whisk together the dry ingredients.

Crack open the beer. Take a few sips to make sure your beer is still fresh. Repeat until you are sure. If you need to open another bottle to make sure that is fine.

Pour the (12oz) bottle of beer, in this case Weihenstephaner into the dry ingredients.

Mix until the beer is absorbed into the dry ingredients and a dough forms.

Once the beer is absorbed, it should resemble a ball of dough as shown below. NOTE, don’t use a whisk, it’s really hard to pick the dough out from the wires. I’ve learned to just use a good old-fashioned spatula.

Use a little melted butter to line a loaf pan.

Place dough into prepared loaf dish.

Melt 1/2 cup butter.
Pour the remaining melted butter over the dough.

Bake on 375 degrees for 55 minutes.

The final product.

How do you make your beer bread? Do you add stuff to it, or just make it plain? Silly question but do you drink beer with your beer bread?