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Basic Beer Bread

A quick and comforting beer bread that’s perfect for fall.

“While craft brews are all the rage these days, Georgia was ahead of the trend as far back as 1743,” writes the James Beard Award–nominated chef and farmer Matthew Raiford in Bress ’n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer, co-authored with Amy Paige Condon. The book (the title is a Gullah phrase meaning “bless and eat”) digs into both Raiford’s family history and the influential foodways of the Gullah Geechee. From his family-run farm in coastal Brunswick, Georgia—originally purchased and tended by Raiford’s great-great-great-grandfather Jupiter Gillard—the chef creates and shares heritage and updated recipes, like his basic beer bread. “This bread is inspired by the coast’s long history with craft beer,” Raiford says, referring to the ale-bound hops and barley first grown and brewed on Jekyll Island in the mid-18th century by Major William Horton. Serve warm slices of the freshly baked bread alongside Raiford’s whipped feta for a comforting fall snack any time of day.


Yield:Serves 4 to 6
  • Butter, for the pan
  • 3 cups self-rising flour, sifted
  • 1⁄2 tsp. fine sea salt
  • 6 tsp. freshly ground black pepper
  • 12 oz. beer, preferably an IPA
  • Whipped feta


Butter a small loaf pan and set aside. Preheat the oven to 375°F.

In a large bowl, gently mix together the flour, salt, and pepper. Make a well in the middle, then pour in the beer. Stir gently with a fork until you have a sticky dough. Turn the dough onto a lightly floured surface and form the dough into a loaf.

Place the dough into the loaf pan and let it sit for 10 minutes before baking the bread in the preheated oven for 20 to 25 minutes. Rotate the pan a half turn, then bake for 20 minutes more, until crisp and golden brown.

While the bread is baking, prepare the whipped feta.

Once the bread is finished baking, skewer the loaf to test for doneness. Let rest a few minutes, then slice and serve with whipped feta.

Whipped Feta (makes 2 cups)
8 oz. feta cheese
8 oz. goat cheese
8 oz. organic cream cheese
1 tsp. pink Himalayan salt
1 tsp. cracked black pepper

In a food processor, whip together the cheeses until they are airy and smooth. Spoon the whipped feta into a medium bowl, and sprinkle with the salt and pepper.

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