Easy and delicious. Hearty but light. Tart and tangy while sweet and salty. Thick and chewy but crusty and fluffy. This describes the BBQ Sauce Beer Bread I created to be the vessel for BBQ Pulled Chicken. The glory of this bread is its versatility, which as you know is a favorite characteristic of mine. You can be classy and use fancy beer or be (less than) classy and get rid of the Bud Light that is hiding in the back of your fridge. You can add different spices to accompany whatever dish you want or add different sauces or marinades. It is great no matter how you slice it (pun intended).
BBQ Sauce Beer Bread:
- 3 cups of flour (I have used all-purpose, wheat, and a combination of both)
- 1/4 cup sugar
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 12 oz of the beer of your choice
- 2ish tablespoons of BBQ sauce (or whatever else you want)
- whatever spices you want for flavor
(Note: You can use 3 cups of bread flour instead of using the flour, baking powder, and salt combination. I just never have bread flour around.)
- Dump all ingredients in a bowl.
- Open another beer to accompany the beer you poured into the bread.
- Spoon into a lightly greased 8 1/2 x 4 1/2 inch bread pan.
- Bake at 375° for 55 to 60minutes or until a fondue skewer (or toothpick) inserted in the middle comes out clean.