Tuesday, November 13, 2007

Beer Bread

This is a very easy beer bread recipe I adapted from Jodi Regan on all.recipes.com. It makes a heavy, dense bread great with soups or stews. I made a few modifications so the bread would be a bit lighter and airier.


1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
1 tsp. baking powder
1/4 cup sugar
1 tsp. salt
3 Tbsp. butter
3 Tbsp grated parmesan

In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Divide dough into two parts and put into greased loaf pans. Cover and let sit in warm place for 45 minutes.

Preheat oven to 350 degrees. When loaves have risen a bit, put in oven and bake for 50 minutes. Remove from oven and brush with melted butter, sprinkle with parmesan cheese and return to oven for 3-5 minutes. This bread looks very "country." Note that you can replace the butter with olive oil or canola and the grated cheese with slivered almonds, sesame seeds or poppy seeds.

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