Beer Bread

I've got some sourdough starters going (more details later), but since I won't be able to make bread from them for awhile I thought I'd give this a try. I googled around for recipes, and no matter where I looked they were pretty much all the same:

1 12 oz beer
3 Tbsp sugar
3 cups self-rising flour

mix dry ingredients, then add beer. Stir with wooden spoon, then your hands. Bake in a greased loaf pan at 425 degrees for 50-60 minutes.

I got this bottle of imported Belgian beer because I was told it's a really good beer, and I love good ingredients. The whole thing mixed up in just a few minutes, and since I baked mine in my iron skillet instead of a loaf pan, it only took about 30 minutes to bake. It has a great yeasty smell and wonderful flavor. It's hard on the outside and really soft and moist inside. It was great toasted with butter. All in all, it was a really easy to make and turned out incredible. So my first completed alternatively-leavened bread is a big success!


Beth said...

I have even used 1 1/2 cups of self-rising flour and 1 1/2 cups of whole wheat flour. It's great also.

Laura said...

oh, thanks! It's good to use whole wheat.