Friday, December 30, 2011

Beer Bread

For Christmas I received a lovely set of pans. One a bundt cake pan and the other a loaf pan (we were also blessed with 10 lbs of whole wheat flour). I was over the moon! I feel like every great carb ridden recipe I have wanted to make in the few years, I just couldn't because I didn't have either of those pans. When I opened the bag on Christmas morning, I felt the largest wave of excitement! So many possibilities! To accompany dinner, I broke in my new loaf pan with a beer bread!
While yeast bread itself isn't too frightening, I really just can't seem to get it right or any recipe that calls for yeast at 7500ft! Plus, I was too impatient to deal with kneading and waiting for dough to rise. Beer has the active yeast already in it. No need to knead or rise.

No Knead Beer Bread
adapted from honestfare.com

ingredients:
  • 2 cups all-purpose flour
  • 1 c whole wheat flour
  • 1 Tablespoon baking powder
  • 1 ½ teaspoons salt
  • 4 Tablespoons sugar
  • 12oz can PBR
  • 3 tablespoons butter
procedure:
  1. Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork. Pour in beer, stir until a stiff batter is formed, but don’t over mix (best to just use your hands). Scrape dough into prepared loaf pan.
  3. Melt butter and drizzle across top of dough. I added cracked pepper and salt to the top as well.
  4. Bake for about 40 or so minutes or until a toothpick inserted into center of the loaf comes out clean.Bake time will vary with beer type.
review: I purposely chose a pilsner/pale lager that I enjoy drinking. PBR isn't too hoppy and it isn't too bitter either. I am glad I picked what I did. The beer flavor was subtle and the bread did not have a strong yeast flavor. Also, the sugar was odd to be, but it sweetness balanced out the added salt and I think it helped to mellow the beer. The butter and salt and pepper made a delicious crunchy crust. It is amazing! For my first bread from scratch, I am so proud of myself. Oh, and Berkeley loves it too! Always a plus.

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