Recipe for beer bread

Now you can harness the goodness of beer https://eccentricscientist.wordpress.com/2006/10/17/lets-hear-it-for-beer/
at breakfast time (and not on your cornflakes) .
This is a quick and easy recipe using the yeast in beer to make the bread rise. It is only partially leavened however, so it’s only good straight out of the oven. Beer was historically made from bread and now can be used to make great bread.

Ingredients

1 bottle (stubbie or can) of beer
3 – 3.5 cups of plain bread flour

Method
In a bowl, mix 3 cups of flour and the beer with a large spoon. Keep adding flour until the dough stops sticking to the sides of the bowl and forms a nice elastic lump in the centre. Put this lump in a loaf tin (or similar). Bake at about 200 degrees Centigrade (395 degrees Fahrenheit) for about 45 minutes or until the loaf sounds hollow when you knock on it. The bread should fall out of the pan.
It’s nice spread with butter.

My husband is Russian and so we also eat beer bread by peeling cloves of fresh garlic, dipping these in salt and rubbing the outside crust of the bread. This makes a sort of garlic bread and ensures that you can enjoy the benefits of both beer and garlic at breakfast-time.

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Filed under Kitchen Science, Recipe

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