Wednesday, September 14, 2011

Nicie Spicie Beer Bread

This beer bread recipe is extreme extremely easy.  In fact, you probably already have most of the ingredients on hand.  The best part is that there's absolutely no rising time required.  You just mix up all of the ingredients and then bake it.  That's it!


No Nicie Spicie on hand?  Feel free to play around with any other beers you may have in the refrigerator.  This recipe will work with just about anything you might have.

What you'll need...

2 cups unbleached bread flour
1 cup whole wheat flour
1 tablespoon dark brown sugar
1 teaspoon coarse kosher salt
1 tablespoon baking powder
1 teaspoon chili powder (next time I think I'll add a little more)
12 ounces Short's Nicie Spicie
1/4 cup olive oil



Preheat your oven to 375 degrees F. You'll need to lightly grease an 8 or 9 inch bread pan.

In the bowl of an electric mixer, whisk together the bread flour, whole wheat flour, brown sugar, salt, baking powder, and chili powder.  In a small bowl, whisk together the beer and olive oil.  Using the paddle attachment, stir on low speed and slowly pour in the beer/oil mixture.


Once combined, remove from bowl and knead with your hands until well incorporated. The dough should be somewhat sticky, not too dry. If it is too dry, consider adding a bit of water -- 1 tablespoon at a time. If it's too wet, add a bit of flour. You want an elastic ball.  Put dough into bread pan and flatten just a bit to fill the pan.


Bake for 40 to 50 minutes. Until the loaf is golden brown and a toothpick inserted into the center comes out clean.


Let cool in the pan for 15 minutes. Then turn over onto a wire rack. 

Goes great with Bell's Octoberfest Soup!



*Inspiration for this recipe provided by (never home)maker.

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