Loaf 1 – Beer Batter Bread
I’m starting off with a bread I’ve made dozens of times. I got the recipe from a Williams-Sonoma book called “Bread.” It’s probably better classified as cake, as it doesn’t use yeast. I make this a lot during the winter – it’s a heavy bread that pairs beautifully with soups and stews. From start to table in about an hour.
I didn’t learn anything new with this loaf, but I should start measuring the internal temperature. Sometimes I undercook it, as I’ve only been using the unreliable “poke with a toothpick” test.
Add a room temperature bottle of beer (I like to use dark ales) to 3 cups flour, 3 tbsp brown sugar, 1 tbsp baking powder and 1 tsp salt. Stir until blended (about 20 strokes). Pour into a greased loaf pan and drizzle with 4 tbsp melted butter. Bake for about 40 minutes in a 375 degree oven.
When cooked, remove from oven and let cool for 5 minutes. Remove from pan and let it continue cooling on a rack for at least another 15 minutes.
The butter gives it a crunchy shell.
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- Flour, brown sugar, baking powder and salt in bowl. Beer, butter and pan.
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- Adding beer to dry ingredients
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- Stir until mixed
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- Drizzled with lots of butter to made a nice crust
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- Fresh out of the oven
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- Cooling
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- Thick slices, ready to serve
