Ingredients
Scale
- 3 cups all-purpose flour
- ½ cup old fashioned rolled oats
- ¼ cup packed dark brown sugar
- 4 ½ teaspoons baking powder
- 2 teaspoons kosher salt (or less or none if you like)
- 12 ounces oatmeal stout or any beer you love
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F. Butter or oil a 9 by 5-inch loaf pan. Line the bottom only with parchment (mine stuck a bit on the bottom).
- In a medium bowl, stir together flour, oats, sugar, baking powder, and salt. Slowly pour in the beer and stir until a thick, sticky dough forms.
- Pour into the prepared pan and spread into an even layer. Pour the butter evenly over the top of the bread. Place on a baking sheet or aluminum foil and bake for 50-60 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve warm or cool bread completely in pan. Bread may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in parchment in a 350 degree F oven for about 30 minutes or at room temperature for about 2 hours.
Notes
Recipe adapted from The Gourmet Kitchen by Jennifer Farley
- Prep Time: 15 minutes
- Cook Time: 1 hour