Monday, April 11, 2011

Bread! hic.

My first attempt at making beer bread was an unmitigated disaster. The taste, texture, and smell: all awful. I blame the beer!
It took me a good couple of years before giving it another try. This time I made many changes to the original recipe and ended up with this lovely loaf:

As far as I know, the alcohol in the beer burns off in the 45 mins of baking time. What is left behind is the almost tangy bitterness.

Beer Bread

1 cup all purpose flour
2 cups whole wheat flour
¼ cup oats, coarsely ground (optional but recommended if you like various textures in your bread)
3 tbsp oil
2 tsp baking powder
1 tsp salt
2 tsp sugar
12 oz beer (I used good ol' Kingfisher)

Preheat the oven to 375F.
If using a pizza stone, place it in the oven.
Lightly grease a pan or an iron skillet and set it aside.

Mix all the dry ingredients.
Add in the oil, give it a good stir.
Pour the beer and keep mixing. The dough will be incredibly sticky.
Add more flour, a tablespoon at a time, if needed. Do not add more than 3-4 tablespoons.
When you are able to form the dough into a round-ish ball, place it in the pan or the skillet.
Bake for about 45 minutes or till a toothpick inserted in the center of the loaf comes out clean.

Let the loaf rest for about 10 minutes before slicing.

If you have any questions or comments, please write to me for stopping by.
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