Читать книгу The Clueless Baker - Evelyn Raab - Страница 17

Beer Bread

You couldn’t bring yourself to throw it out, could you? That open bottle of beer that’s been at the back of the fridge for two weeks. Now you don’t have to. This delicious bread is best served warm.

3 cups (750 ml) all-purpose flour

3 tbsp. (45 ml) granulated sugar

1 tbsp. (15 ml) baking powder

1 tsp. (5 ml) salt

½ tsp. (2 ml) baking soda

1 bottle (12 oz./341 ml) beer, flat is fine (fizzy is fine too)

Optional ingredients: poppy seeds, sesame seeds, caraway seeds, chopped sundried tomatoes, chopped olives, crumbled herbs

Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

In a large bowl, stir together the flour, sugar, baking powder, salt and baking soda. Add the beer and any optional ingredients you like, and stir until thoroughly mixed into a gluey batter. Dump batter into the prepared loaf pan and bake for 45 to 50 minutes, until golden brown on top and no longer gooey in the center (do the toothpick test — page 23).

Remove loaf from pan and serve warm, or let cool on a rack and serve later. Whatever.

Makes 1 unbelievably easy loaf of bread.

Whole Wheat Positive

You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.