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Easy Vegan Beer Bread

 Ok, let's be honest, it's not often there's extra beer laying around that nobody wants to drink, which means I have to really plan for this bread, but it is SO worth it. With a crispy, buttery top and an unlimited amount of extras you can add in, it makes the perfect bread to use up little bits of garden produce and serve next to a heart Autumn soup. Particularly a cheesy soup like my vegan broccoli cheddar or my vegan cheesy ham and potato soup.


This beer bread is another one of my base recipes. The base makes a lovely loaf of bread all on its own, but the magic is that you can add in different cheeses, spices, chopped veggies, or more to create a loaf that's uniquely you and fits your particular meal. I'll give you some add in ideas, but they are only a stepping stone. The idea here is to use your imagination, because after all, cooking and baking a wonderful place to stretch your creativity, mixing not only flavors but colors and textures as well.

The type of beer you use will also dramatically affect the taste of your bread, so be cognizant of what you choose. An IPA is going to give your bread a strong, hoppy flavor while a cider will make it much more sweet. You can have as much fun experimenting with different beers as you can add ins!


Add In Ideas

Savory: Vegan cheese cubes, diced peppers or chilis, garlic cloves, caramelized onion, fresh chopped herbs, olives, nuts and seeds, vegan bacon or sausage

Sweet: Cinnamon, apple chunks, dried cranberries, blueberries, nuts and seeds, chocolate chips, peanut butter, jam swirls, vegan cream cheese

Most often when I whip up a loaf of this bread (and with it taking only an hour, it really is a quick bread!) I just peruse my fridge, pantry, and what's come in from the garden and get creative with whatever I have on hand. The bread pictured has vegan cheddar cheese cubes, garlic powder, and two diced Big Jim peppers from the garden (these are a more specialty pepper that you can purchase at our farm stand; super cool because they are the largest hot pepper in the world!). It was especially lovely paired with my vegan red beans and rice, the flavors went together really well.


Let me know if you decide to try this and what new flavor combinations you come up with! Here's the base recipe:

Vegan Beer Bread (Base Recipe)

Ingredients

3 cups all purpose flour

1 Tbls baking powder

1 tsp sea salt

1 12 ounce can or bottle of beer of your choice

4 Tbls vegan butter, melted

Add ins of your choice

Instructions

Preheat your oven to 350 and grease a loaf pan.

Mix together your dry ingredients and any add ins you have decided to use. Make a well in the center and slowly pour in your beer. Mix until combined. The dough will be quite shaggy, that's perfectly OK, it's supposed to look that way.

Dump dough into loaf pan and push down into the corners, smoothing the top a little. Pour melted butter over the top of the dough and bake for 1 hour.

Allow bread to cool in pan for about ten minutes then turn out onto a wire rack to cool. I dare you to try to let it cool all the way without pulling off a buttery corner and nibbling it fresh from the oven!

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