WWQP Bulletin Board Chat

Beer Bread

I tried to post this on the recipe page but it wouldn't post. Hope I'm not breaking any rules by posting it here. Joleen in MN
From Bernard Clayton's Book of Breads

3 cups self-rising flour OR, if you don't have self-rising, 3 cups all purpuse flour plus 1 tablespoon baking powder and 1/2 t. salt
1/4 cup sugar
1/2 teaspoon salt
1/2 c. finely chopped oregano leaves (I skip this)
1 12-oz. can beer
1/2 cup melted butter (I cut it to 1/4 & it is fine)

Preheat oven to 350
Measure flour, sugar, salt, (bkg. powder & extra salt) into bowl; stir to blend well. Pour in the beer. Work the batter for a few moments to be certain all of the ingredients are thoroughly blended. Pour or spoon the batter into a greased 8 1/2 x 4 1/2 loaf pan - I use a round cast iron skillet instead. Pour the melted butter over the top - it will be absorbed as the bread bakes.

Bake 45 to 50 minutes or until golden brown. Test with a toothpick. Remove from oven but don't turn out the loaf for 15 minutes and until somewhat cooled. Hold a baking rack against the top of the loaf and quickly turn upside down so the top of the loaf is on the bottom. Put it aside to cool to allow the butter to drift back into the loaf.

posted by Joleen in MN @ 12:43 PM