Recipe: Beer Bread
It occurred to us we that should include the 250-year-old beer in our baking run, so we hopped on the Internets and, working from several similar recipes, came up with the following plan.
- 3 cups white flour
- 1 cup whole wheat flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 12 ounces Guinness
- 2 eggs, slightly beaten
We tossed some foil over the top halfway through to keep the crust from burning, and it came out well: moist and light but with a grainy, hearty feel and the ever-so-slightly bitter taste some wheat breads have. This is a good cold-weather bread.
We tried our concoction spread with plain butter, dipped in soup and topped with a relative's homemade pear butter (a cousin to apple butter). It was good each time.
We can't vouch for it working well with other beers but we're interested to try. Any ideas, readers?