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Wednesday, April 27, 2011

Beer Bread

Pesach is over- BRING ON ALL THAT IS LEAVENED! This bread has been on my to-do list for a long time- the fact that there is no yeast in it makes it so appealing to I who am yeast challenged. The cool thing is that the beer itself acts as the yeast component and contributes to its rising to beautiful fluffiness. Its quick and easy to put together and has such a subtle but great beer flavor with just a little sweetness. The texture is a little denser than real bread but the soft inside and the great crunch on the outside makes it easy to fall in love with. To be really honest, though, the real reason for making this bread was to make the sandwich that I used it for- stay tuned....


3 cups flour
2 Tbl Sugar
1 Tbl  baking powder
1 1/2 tsp salt
2 Tbl honey, warmed
12 oz beer
6 Tbl butter, melted (or margarine to make it pareve although butter gives it better flavor)


Pre-heat the oven to 350. In a bowl, mix together the flour, sugar, baking powder and salt. Pour in the honey and beer and mix until just combined- don't over mix! Pour 3 Tablespoons of the melted butter into a loaf pan and pour the batter in. Pour the rest of the butter on top and bake for about 35-45 minutes or until it is golden brown and cooked through. Enjoy!







1 comment:

  1. If my kitchen wasn't still pesachdik, I would make this right now. What do you think about using margarine to make this pareve?

    ReplyDelete