Adding beer to quick bread is an easy way to introduce yeasty flavor without spending the time to bake a yeast-risen bread. Beer bread is also great because there’s no kneading required. This spicy quick bread with pickled jalapeños has a dense texture that’s excellent for dipping in tomato soup or chili. Or try a slice topped with melted butter or Monterey Jack cheese for an afternoon snack.
Special equipment: You will need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores.
Game plan: You can also use this recipe to bake savory muffins instead of bread—just use a standard 12-well muffin pan. Coat the wells with butter and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 30 minutes. Let the muffins cool for 10 minutes, then remove them from the pan and finish cooling on a wire rack.
When you’re ready to tackle something a bit more complicated, see our homemade bread guide.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...