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Good morning, welcome to Monday morning. A new week full of new beginnings. I hope this week is everything you hope and dream for as we move through the week. Grab your friends and family and let’s don our backing caps as we celebrate 2 fun and unique #Holidays on November 17th, 2025.
November 17th is Homemade Bread Day #HomemadeBreadDay. I remember watching my mom and dad make bread as a child and they used Beer in it which my brother and I thought was strange but as a adult it isn’t, and Beer Bead is one of David’s favorite bread recipes.
November 17th is also National Baklava Day #NationalBaklavaDay which Charlie and I’ve never had. As for David I’m not sure if he has had it or not. If we were still #Homeschooling today we could have done a class on baking and made Homemade Bread and also Baklava to share with our friends and family.
I’ve composed recipes to share with you below including a recipe for Beer Bread David’s favorite. Crossaints I wouldn’t mind making to celebrate Homemade Bread Day with and Sourdough Bread my sister’s favorite Bread although she can’t have it now so I’ve included a link to a Gluten-Free Loaf of Bread she would be able to have for.
Recipe for Beer Bread:
Here’s a simple, classic Beer Bread recipe you can make in about an hour: mix flour, sugar, baking powder, salt, and beer, then bake with melted butter for a golden, buttery loaf.
🍞 Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 (12-ounce) bottle of beer (lager or ale works best; flavor will vary with beer type)
- ½ cup melted butter (divided)
🥣 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Using a wooden spoon, stir in the beer until just combined. The batter will be sticky—don’t overmix.
- Pour half the melted butter into the bottom of the loaf pan.
- Spoon the batter into the pan, then pour the remaining butter evenly over the top.
- Place the loaf pan on a baking sheet (to catch any butter overflow).
- Bake for 50–60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly, then slice with a serrated knife. Serve warm with butter or honey drizzle.
🌟 Tips & Variations
- Beer choice matters: A light lager gives a mild flavor, while a stout or IPA adds richness and complexity.
- Sweet twist: Swap sugar for ¼ cup honey for a honey beer bread variation.
- Savory upgrade: Add shredded cheese, garlic powder, or herbs to the dry mix for extra flavor.
- Texture tip: Pouring butter on top creates a crisp, buttery crust.
🍽 Serving Ideas
- Perfect alongside soups, stews, or chili.
- Toast slices and top with jam or cream cheese for breakfast.
- Use as a base for open-faced sandwiches.
Beer bread is one of the easiest homemade breads—no yeast, no kneading, just mix, bake, and enjoy.
Would you like me to also share a 3-ingredient version (just flour, sugar, and beer) for an even quicker bake?
Recipe for Sourdough Bread:
Here’s a simple, beginner-friendly sourdough bread recipe: You’ll need just four ingredients: active sourdough starter, flour, water, and salt. The process takes time but is straightforward, resulting in a crusty, flavorful loaf.
🥖 Ingredients
- 1 cup (240 g) active sourdough starter
- 1 ½ cups (360 g) warm water
- 4 cups (480 g) bread flour (or all-purpose flour)
- 2 teaspoons (10 g) salt
⏱ Step-by-Step Instructions
1. Mix the Dough
- In a large bowl, combine starter and water.
- Stir in flour and salt until a shaggy dough forms.
- Cover and let rest for 30 minutes.
2. Stretch & Fold
- Over the next 2–3 hours, perform stretch-and-folds every 30 minutes.
- To do this: grab one side of the dough, stretch it up, fold over, rotate the bowl, and repeat.
- This builds gluten strength without kneading.
3. Bulk Fermentation
- Cover the bowl and let the dough rise at room temperature for 6–8 hours (until doubled in size).
- The dough should look airy and jiggly.
4. Shape the Loaf
- Turn dough onto a lightly floured surface.
- Shape into a round or oval loaf.
- Place into a floured proofing basket or bowl lined with a towel.
5. Final Proof
- Cover and refrigerate overnight (8–12 hours).
- This slow proof develops flavor and makes the dough easier to handle.
6. Bake
- Preheat oven to 450°F (230°C) with a Dutch oven inside.
- Transfer dough into the hot Dutch oven, score the top with a sharp knife.
- Bake covered for 20 minutes, then uncovered for 25–30 minutes until golden brown.
- Cool completely before slicing.
Link to Gluten-Free Bread and a recipe for Croissants
With the #Holidays right around the corner I found Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads which would make a nice Gift for the bakers in your life.
Thank you,
Glenda, Charlie and David Cates
