Right, so beer bread sticks…
There’s none of the kneading (don’t get me wrong, I love kneading dough, but when you’re pressed for time, it’s not very relaxing) or waiting hours for proving and rising. Plus this bread has the most awesome texture ever – really crisp crust with a chewy center. So freaking good.
You can also use it as pizza dough! How brilliant is that!? Or pour it into a greased loaf pan and bake up a slice-able bread loaf.
So much potential, I need to experiment….
– if you don’t have self raising flour, substitute it for 3 cups of all purpose flour plus 1 tbsp baking powder plus 1 tsp of salt
– I also like to sprinkle mine with some kosher salt just before baking – but I’m a salt fiend…
– Like it more salty too? use salted butter! extra yum!
– if you want to make them garlicky – add 1 clove of finely minced garlic to the melted butter. Once the butter has been brushed onto the bread – put it back into the oven for a further 5 minutes.
– you can make them cheesy by adding 1/2 cup of grated parmesan, Gruyère or cheddar cheese to the dough, or sprinkling it on top of the baked dough and then baking for a further 5 minutes to melt it.
– if you’d prefer a sweet version, add 1/4 cup of sugar to the dough, then once baked + brushed with melted butter, sprinkle on a mixture of 1/4 cup of sugar + 4 tsp of cinnamon.
– use it as a pizza dough! – it’ll make around 1 LARGE or two medium bases. Prepare as usual, but spread into (a) thinner rectangle(s) (or circle) on the greased tray(s) and bake for 20 minutes. Add sauce and toppings and bake again for however long you need (normally like 15 minutes)
3-ingredient Beer Bread SticksPrint
- 3 cups self raising flour , (see notes)
- a 12 oz can of beer
- 1/3 cup butter , , melted
- Preheat your oven to 400 degrees F (200 degrees C), grease a large baking tray well.
- Put the flour, beer and 4 tbsp of the butter into a large bowl and mix well. Pour onto the greased pan and spread out with slightly damp hands into a (roughly) 12 by 9 inch rectangle.
- Bake for 40 minutes until dark golden brown. Brush with the remaining butter. Cut into 12-16 sticks. Serve warm.