Friday, February 3, 2012

Beer Bread

I must confess that while my mom can whip up four loaves of made-from-scratch bread like nobody's business, I do not have that skill.  I love my bread machine.  This recipe is just as easy, but feels more satisfying.  Mom clipped this from a local newspaper and excitedly gave it to me saying, "Hank will love this!  It's like a doorstop!"  She knows my husband likes dense, sourdough breads, but I promise you this isn't really doorstop fodder.  Leave that to the fruitcakes.

Having made this just before supper, I was too hungry to snap a picture before we sat down.  This is what was left.  Who can resist warm bread?  Anyways, this is how to do it.

3 1/2 cups flour
3 Tbs sugar
1 Tb baking powder
1 1/2 tsp salt
12 ounces beer

Mix flour, sugar, baking powder and salt.  Add beer and stir until just combined.  Turn dough onto floured surface and knead to form a ball.  Place bread on greased cookie sheet and confidently slash an X on top with serrated knife.  Brush with egg (optional).  Bake in 375 oven for 45 minutes until golden brown.

It is a heavier, cottage bread and best eaten the first day.  But how can you not try this?  It's too easy!

1 comment:

  1. I love beer bread and can't wait to try this one. Gonna make it tonight in fact. Thanks for sharing. Btw, have you tried this in a bread pan before? I'm just wondering how it would turn out. Sometimetimes I make free form meatloaf and it just takes a differnt time frame. Thanks again! :)