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Easy Beer Bread
Another great recipe inspiration from the
boards (thanks epi!) ... I'd nearly given up hope of ever generating a decent loaf of
bread in my kitchen (I'm a pretty good cook, but when it comes to baking
... eh, not so much), but in the couple of months since I discovered
beer bread, I've successfully generated close to a dozen luscious
loaves. The beer gives this quick bread a yummy yeasty flavor --
different beers will produce significantly different flavors, so
experiment a bit (I like Fat Tire and Henry Weinhard's Hefeweizen, but
use whatever you happen to have leftover in your fridge from your last
party). It only takes an hour from start to finish -- just enough time
to make a big bowl of hearty chili to go along with the bread.
3 cups flour
3 tbsps. sugar
1 T. baking powder
1½ tsps. salt
1 12-oz. bottle of beer
Place all the ingredients in a big mixing bowl and combine until you
have a nice, moist, lumpy dough.
Grease a 9"x5" loaf pan.
Pour in the bread batter.
Place the loaf in a COLD oven, then turn the heat to 375F. Bake for 60
minutes. Brush the top of the loaf with butter about halfway through the
baking time (you can leave out the butter step if you prefer).
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