Quick Beer Bread

A participant requested a good beer bread recipe. This one is from the Joy of Cooking cookbook and takes no time at all to make.  We hope you all enjoy it!

Position a rack in the lower third of the oven. Preheat the oven to 400. Grease an 8 ½ x 4 ½ inch (6-cup) loaf pan.

Whisk together in a large bowl:

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• ½ cup old-fashioned rolled oats
• 2 Tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt

Add:

• 1 ½ cups light or dark beer (but not stout), cold or at room temperature but not flat

Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center all the way to the bottom of the pan come out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.