Beer Bread

Ok, so those of you who actually know me know that I don’t drink alcohol, except for very very rare vodka milkshakes (which shall have to be a whole ‘nother post).  But when I ran across a recipe a while back for beer bread I had save it to try at some point.  After all I love bread, in almost any form, and although I can’t stand beer I was pretty sure that it would end up like a different tasting sourdough.

I was right.  Just had my first couple slices off the hot loaf with some chedder cheese and its awesome.  The residual beer odor isn’t enough to throw me off and it tastes awesome.  I used Saranac Pale Ale (grabbed at a random off the shelf since I don’t drink the stuff).  Here’s the recipe I used, originally found here, though there are a selection of almost identical recipes floating around teh interwebs.

3 cups (sifted!) all purpose flour
3 tsp baking powder
1 tsp salt
1/4 cup sugar
1 (12ounce) can or bottle of beer of your choice (yes the alcohol matters, non-alcoholic won’t work)
1/4 cup melted butter

Preheat the oven to 375.  Mix dry ingredients, stir in beer.  Pour batter into well greased loaf pan, and smooth out the top as best you can.  Pour melted butter on top and set in the oven (place a piece of tin foil underneath unless you really want to be cleaning up burnt butter off the bottom of your oven).  Bake for 1hr.  Should be nicely golden all over when done.  Let cool for 10 – 15 minutes before cutting.  Enjoy!