The other night I whipped up this quick bread to go with soup. I was browsing through Williams-Sonoma BREAD cookbook, and chose this recipe since it did not involve yeast, kneading, or rising (I'm too impatient for that stuff!) So here it is; an easy bread recipe you can make any night of the week:Quick Beer Bread
3 cups all-purpose flour
3 tablespoons firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 bottle (12 oz) beer*, unopened at room temperature
4 tablespoons unsalted butter, melted
Preheat the oven to 375 degrees. Grease a 9x5 inch loaf pan.
In a bowl, stir together the flour, brown sugar, baking powder, and salt.
Open the beer and add it all at once; it will foam up.
Stir briskly just until combined, about 30 strokes. The batter should be slightly lumpy. Pour into the prepared loaf pan and drizzle with the melted butter (or omit to make lowfat).Bake until the top is crusty, about 35-40 minutes. Let rest in the pan for 5 minutes, then turn the loaf out onto a rack. Serve warm, cut into thick slices and accompany with butter. Best the day its made. Enjoy =)
* I used a bottle of Heineken, since it is what was in my fridge...but you can use any beer you want. In fact, the bread will take on the character of whatever beer you choose to use, so the bread can taste different each time you make it...how fun is that?
6 comments:
wow that is easy!
that looks delicious! and pretty easy... perhaps i could even do that! :)
Oh man, that brings back memories, I made it years ago...Yum!
I made healthy wheat/scottish oat scones to go with split pea soup this week. got the recipe off the bob's redmill bag, delish!
This is fantastic! SOOOO easy. I'm going to make it for sunday family dinner.
i can do this! i imagine shredded sharp cheddar mixed in would be purely decadent.
you're the only one who is going to see this comment now that it's march and you wrote this post in january, but i am about to make this bread!
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