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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
The butter gives it a crunchy shell.<\/p>\n\n\t\t