I'm sure you've read me lamenting of my love of bread in the past. Whole-grain, white, wheat, rye - I'm not a bread snob by any means. I saw this in USA Weekend and wanted to share it with you.
It's from a blog called ThreeManyCooks (see below). There's even a video on the USA Weekend site; if you want to see how they did it, just click here: USA Weekend Beer Bread Recipe post
While this may not be bread in a true sense (it's more cake-like, similar to a quick bread), it will suffice when yeast bread is impossible to create in the amount of time you have and you don't want cornbread.
No, this isn't a recipe I created, but if I were to tweak it, I would add garlic and cheese to the mix - or - some Italian herbs - or - sub out the white with part rye flour and toss in some caraway seeds. (Remember, I'm always trying to see how I can change it up).
Beer Bread Recipe
3½ cups all-purpose flour
3 Tbs. sugar
1 Tb. baking powder
1½ tsps. salt
12 ounces beer
1 egg, beaten
Adjust oven rack to lower-middle position and heat oven to 375 degrees. Mix flour, sugar, baking powder and salt in a large bowl. Add beer (no sips!) and stir with a fork until just combined. Turn dough onto a floured surface; knead quickly to form a ball. Place bread on a baking sheet and confidently slit an X on top with a serrated or very sharp knife. Brush loaf with egg wash. Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool. Serve.
YIELD: 12 servings
Per serving: 163 calories, 32 g carbohydrates, 4 g protein, 1 g fat (0 g saturated fat), 16 mg cholesterol, 1 g dietary fiber, 398 mg sodium
Pam Anderson, with daughters, Maggy and Sharon, are better known as Three Many Cooks. They are contributing editors to USA Weekend, writing the CookSmart column. Check out their blog Three Many Cooks.
