Thursday, March 7, 2013

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.



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