SANDRA'S BEER BREAD topped with CHEDDAR CHEESE AND GREEN CHILIES
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| No kneading or rising required for such a delightful bread... This particular photograph I found featured on 9-17-12 at "World of Beer" http://www.worldofbeer.co.za/news/ entry/cooking-with-beer-beer-bread |
Prep: 3 minutes | Bake: 1 hour
Posted by Sandra
SIFT - Dry Ingredients:
- 3 cups all-purpose flour, (not self-rising)
- 3 teaspoons baking powder
- 1 teaspoon table salt
- 1/4 cup sugar
Wet Ingredients:
- 1 (12 ounce) can/bottle of unopened beer brought to room temp. (Alaskan Pale Ale is best!)
- 1/4 cup melted butter
METHOD
Preheat oven to 375 degrees. Melt the butter for 40 seconds in the microwave, and set aside to cool slightly.
Sift using fine-mesh sieve sift all the dry ingredients into a large bowl by tapping side. [IMPORTANT: Don’t skip this step!]
Pour the beer in folding and drawing the spoon through the batter to gently mix in the dry ingredients. [It is very important to not stir in a circular motion while adding the beer, as you do not want it to form into a “globby ball.”]
Pour into a 9” x 5” loaf pan sprayed with oil, and place over a foil-lined baking sheet for easy clean up, very lightly smooth the top with a teaspoon dipped in the melted butter [do not press the bread dough down though.] Pour melted butter over mixture.
Bake 50 mins. to 1 hour (when lightly thumped it sounds hollow, not a thud), remove from loaf from pan on it’s side onto rack, and cover with a tea towel, letting it cool for at least 15 minutes.
---(Note: This is optional - I added 1 tsp. chopped green onions + 1/2 cup of shredded cheddar cheese during the last 5 mins. of baking the pictured loaf.)---
The final result should be hearty, slightly dense, and a very tasteful loaf of bread.
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TIP: If using non-alcoholic beer, please add a packet of dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
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