Who doesn’t love bread? But, who doesn’t know what to do with yeast, it scares them, or it sounds like too much effort? I typically answer yes to all of these. I love bread, as most people do, but I also don’t usually have the patience to deal with yeast. So what’s the answer to this issue? Beer! Specifically beer bread. In this recipe beer and baking powder eliminate the need for yeast. Now, will this bread be the same as the wonderful crusty sourdough or french bread from your local bakery? No, unfortunately not, it’s a bit denser, heartier and not as crusty, but it makes excellent toast, or, in the case of this recipe, a bomb peanut butter and Jelly sandwich!
So why peanut butter and why stout for this particular recipe? Well, I love peanut butter, my husband has an extensive beer collection that needed some trimming and well, it was close to St. Patrick’s day and I was feeling festive! The combination of the peanut butter with the beer gives the bread a subtle rich nutty flavor with a bit of tang from the stout. Just try and resist a slice of this toasted with butter!
Peanut Butter Stout Beer Bread
Ingredients
- 2 ½ cups flour
- 2 Tablespoons sugar
- 2 Tablespoons baking powder
- 1 teaspoon salt
- ¼ cup butter melted
- 2 Tablespoons butter melted for top
- ½ cup smooth peanut butter
- 1 12 oz bottle stout beer
- Rolled oats or granola for top optional
Instructions
- Preheat oven to 350 degrees
- In a large bowl combine all dry ingredients and mix well to combine
- Add melted butter, peanut butter and stout to bowl
- Mix together until just combined
- Place dough in a well greased 9x5-inch loaf pan
- Drizzle additional 2 tablespoons of butter on top and sprinkle with granola or rolled oats if desired
- Bake in 350 degree oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool & run knife around edges before removing from the pan.
