Beer BreadPosted by Katie on Sep 9, 2010 in 5 Ingredient Challenge, baked goods, Bread | 5 comments
I will preface this post with the fact that I’ve never made home-made bread before, and I felt that this would be a great first start since there is no yeast that needs to be involved in the bread baking process! The first time I attempted this bread I used an “unknown” flour that was given to me. The bag was never marked and I was wishful that it was self-rising flour. Well I was very much wrong! lol… it must have been all-purpose flour. So I went to the store on the hunt for self-rising flour immediately. Well that self-rising flour sat in the pantry for a few months until I finally gained the courage to try this easy bread again. I’m so glad I gave it another “go”. It was a thick hearty bread with a great crusty and soft middle! Perfect home-made bread in my opinion. I used Heineken as my beer of choice; however, you can use whatever beer you have on hand. Keep in mind that the darker the beer the more fragrant the bread. I’d like to try a lighter beer my next go around to see how the tastes varies. So, the lesson of this recipe: You must use self-rising flour to make this easy bread! I hope you enjoy it as much as I did! Oh and whatever you have leftover you can freeze it and thaw it out for another day.
This is another fabulous recipe from the Super Supper cookbook
- 3 cups of self-rising flour
- 3 tbsp sugar
- 1 bottle of beer (12 oz.)
- 3 tbsp butter, melted
- Cooking spray
- Pre-heat the oven to 350 degree’s.
- In a large bowl combine self-rising flour, sugar, and a bottle of beer. Mix well until all the flour is incorporated. Once it’s all combined it will be very “doughy”.
- Spray a loaf pan with cooking spray and place the dough into the pan; making sure to even out the mixture.
- Bake for 20 minutes and then remove from the over; pouring the melted butter on top. Then cook for an additional 20 minutes. Let the bread rest for 5 minutes before slicing!