Tuesday, December 6, 2011

Beer Bread

By Gerald Norman via http://www.food.com
Husband-Tested in Alice’s Kitchen

I made this bread when I had leftover beer (Pale Ale) from making some Gorgonzola Ale Dip for a holiday event at Lost River Market & Deli.  Putting this bread together took no more than five minutes.  There’s no kneading or rising, so this is definitely a great bread for beginner, in-a-hurry bakers. The beer does the job of the yeast.  This bread makes a great snack slathered with butter and jelly and would also taste great with a steaming hot bowl of soup. The really important thing to remember when making this bread is to be sure the flour is well sifted before measuring.  Otherwise, you will end up with a brick-like doorstop. 

3 cups sifted flour (Be sure to sift the flour before measuring.  To measure, carefully spoon the sifted flour into a measuring cup and then level it off with a knife.  In other words, do not just scoop the measuring cup in the flour canister and level it off because that compacts the flour and will turn your bread into a hard brick-like biscuit.)
3 teaspoons baking powder
1 teaspoon salt
¼ cup sugar
1 (12 ounce) cans beer (I had about 10 oz. of beer, so I just added water to make up the amount.)
¼ cup melted unsalted butter

Grease a loaf pan.  (I used cooking spray.) Preheat oven to 375 degrees.
Mix together the dry ingredients.  Add the beer and stir.
Pour the batter into the greased loaf pan.
Pour melted butter over mixture.
Bake 50 to 60 minutes.  Remove from pan and cool on a rack for at least 15 minutes before slicing.

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