Beer Batter Bread
I have no idea where this recipe came from--a friend passed it to me, but I’m otherwise completely in the dark. If it’s yours, come see me, because I want to hire you. (I have changed it a bit to include some whole wheat flour...) I make this quick bread on all occasions--is good and it’s fast, and highly variable, depending upon which beer (pilsner? ale? stout?) you choose to use. The beer helps to leaven the bread, but it also adds flavor.It’s great with soup or chili or posole.
Sift together: 2 cups unbleached white flour 1 cup whole wheat flour 1 Tbs (heaping) baking powder 1 tsp salt
Mix in: 3 Tbs sugar 12 oz (1 bottle) beer of your choice ¼ cup butter, melted
Gently mix the batter and pour into a greased loaf pan. Bake at 375 for 35-40 minutes, until bread is golden and firm on the outside. You can test doneness by inserting a wooden skewer (bread is done when it comes out clean).
