Beer Bread
This is an amazingly trivial batter bread. No kneading!
Ingredients
- 12 floz beer lager
- 3 c flour all-purpose
- 3 T sugar
- 4½ t baking powder
- 1½ t salt
Instructions
- Combine all the ingredients in a mixing bowl and mix well.
- Preheat the oven to 350º. Grease your baking vessel or vessels of choice. Ladle the mix and bake for 1 hour, until the crust is nicely browned.
Notes
I recommend using a pale lager (something like Rolling Rock); using one of the beers I prefer to drink (Chimay, Negra Modelo, etc.) will result in a bread that is darker and more bitter than you probably want.
You can bake this in an 8"x4" baking pan although I rarely do -- my father has always baked it in clay pots instead. I keep some small 4" clay pots solely for this purpose (not, as has been suggested, reusing old cactus pots). The 4" pots make delightful individual loaves which have a lot more surface area to get nice and crusty than a single large loaf has.
When using pots I like to put a strip of aluminum foil inside as an additional mechanical release agent.
This doesn't produce an alcoholic bread, so feel free to feed it to children, pregnant women, and tee-totaling dogs.
When using pots I like to put a strip of aluminum foil inside as an additional mechanical release agent.
This doesn't produce an alcoholic bread, so feel free to feed it to children, pregnant women, and tee-totaling dogs.