Beer Bread
Tags: American Cuisine, beer, breads
A Little Personal History:
I’ve never been that interested in baking breads. However, I love using bread bowls for dips, soups, stews, etc. After doing some research, realized that bread, using beer as a leveling agent, makes for a hard crusted bread. Perfect for bread bowls. Here’s the simple and easy recipe I came up with.
Description:
Categories: | Bread |
Servings: | 1 bread loaf |
Time: | – Preparation: 1 hour – Cooking: 45 minutes |
Equipment: | Measuring cups and spoons, 9″ round mixing bowl, damp cloth |
Difficulty: | Easy |
Ingredients:
- 1 Tbs butter
- 3 cups flour
- 2¼ teaspoon salt
- 3¾ teaspoon baking powder
- 12 ounce can of beer (preferably micro brewed with live yeast)
- 1 Tbs honey
Procedure:
- Grease a round 9″ baking bowl with butter
- In large mixing bowl, Mix flour, salt, and baking powder and stir together well.
- Combine dry ingredients with beer and honey.
- Stir together until well mixed
- Spread batter in prepared bowl.
- Cover with damp cloth and allow to rest at room temperature for 45 minutes.
- Preheat oven to 350°F.
- Punch dough back down into bowl.
- Bake 45 minutes or until browned and a toothpick comes out of the center clean.
- Serve warm.
Advanced Preparation:
Tips, Notes, and Variations:
- Beer with live yeast (home brewed) and carbonation will make the best rise.
- This bread can have a very hard crust making it somewhat difficult to slice. One thing that works well is to begin by dividing the loaf lengthwise, then turning each half loaf onto the newly formed flat side and cutting neat smaller (half-sized) slices.
- If your preparing bread bowls for individual soup servings, reduce size of round baking bowls, divide dough accordingly and replicate as necessary.
- See also: Soft Beer Pretzels
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