Maggie's Vegan Beer Bread

A while ago I was craving some bread, but I didn't want to knead and wait for dough to rise. While I could have made a sweet bread, like zucchini or apple spice, that wasn't where my taste buds were leading. In other words, I wanted fresh, homemade bread in no longer than it took to bake in my oven. After some creative, but ultimately fruitless, googling, I acquiesced to my breadless state.

Fast forward a week or so, to just before the Super Bowl, when I remembered that beer bread is a thing! This "aha!" moment meant that, with a good recipe, I could have a quick and non-sweet bread PLUS something to bring to the Super Bowl party we were attending.

Turning my attention to a different set of google search results, I found all sorts of recipes. Following my usual tendency, I picked one as an idea to build on, added my own twist and elements of other recipes, then popped the dough in the oven and crossed my fingers. What emerged from my oven was nothing short of magic. It was devoured at the Super Bowl party. I made a loaf a week or so ago and it didn't last long with just Shana and I eating it. I no longer have to exist in a breadless state.

Maggie's Vegan Beer Bread
This recipe was modeled after the one found here.

Ingredients
3 c. all purpose flour
2.5 T sugar
1 T. baking powder
2 tsp. salt
12 oz. beer (I used Yuengling)
1-2 T. water
4 T. vegan butter, separated 2 + 2 (but see Helpful Hints)

Directions
Preheat oven to 375.
1. Melt the vegan butter in two small bowls (2 T each).
2. Mix dry ingredients (flour, sugar, baking powder, salt)
3. Add beer and water, mixing by hand with a spoon, NOT with an electric mixer.
4. Pour one bowl of melted "butter" in loaf pan then plop in the dough, pressing to spread, if necessary.
5. Pour, as evenly as possible, the other bowl of melted "butter" on top of the dough.
6. Bake 45-55 minutes. Let cool before slicing.

Helpful Hints

• You can use any beer you would like - including a non-alcoholic beer, but keep in mind that you will taste some of the beer flavor in the final loaf. Thus, I would avoid very heavy beers, like stouts, or anything with a flavor (e.g., coffee, chocolate, etc.). The Yuengling I used is great! 
• Adding the melted vegan butter to the pan and on top of the loaf makes the edges deliciously crispy. If you are concerned about the fat content of the bread, you could leave out the melted vegan butter on the bottom and spray/grease the loaf pan. I would still add the melted vegan butter on top. 
• This dough/batter is lumpy and thick, but resist the urge to use something other than a spoon and your arm muscles to stir. 

The post "Maggie's Vegan Beer Bread" first appeared on Maggie's LesVegan Kitchen.