Beer Batter Bread
From the Williams-Sonoma Bread Book
The things
3 cups unbleached AP flour
3 tbl firmly packed brown sugar
1 tbl baking powder
1 tsp salt
1 bottle beer 12 fl oz, unopened and at room temp (I used Leinenkugel Red)
4 tbl unsalted butter, melted, plus extra for greasing and serving
What to do, what to do
Grease a 9X5 inch loaf pan
Preheat oven to 375 degrees
Stir togehter flour, brown sugar, baking powder and salt. Open the beer and add it all at once. Stir until JUST COMBINED (about 20 strokes). The batter should be a bit lumpy. Pour into the loaf pan and drizzle with the melted butter.
Bake until the top is crusty and a toothpick comes out clean. 35-40 minutes. Let it rest for 5 minutes, then turn the loaf out onto a rack. Serve warm or at room temp.
If you want something quick this is great - but not the most impressive bread in the world... Easily pulled together though and quite good. =)
3 out of 5
Would love to try it with dark beer!
1 comment:
I do love beer. And I love beer bread. In fact, beer bread was the first baked good that I ever made.
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