Quote:
Originally Posted by shorty943
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No better tasting loaf of bread in the world, than the "Beer Bread" my Mother made in the old wood fired stove.
Simply take 3 cups of SR flour, slowly mix in a 13 ounce bottle of beer (we call them a "stubby", the full 26 ounce is a "long neck") at room temperature.
It forms it's own dough ball during mixing, no kneading required, straight into the oven. Smells cooked, is cooked.
Takes a little over half an hour, start to finish, and there is the freshest bread you will ever eat.
The yeast in the beer does the rising in the oven, different beer gives a different flavoured bread, and a dark stout ale (like Guinness stout) makes a great pumpernickel type loaf.
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I used a 12 oz. Michelob Amber Boch and 3 cups of plain flour.
Realized after it was in the oven that maybe "SR" meant self-rising, so I should have put in a teaspoon of baking powder, but we'll see...
Also wasn't sure if it was supposed to be baked on a cookie sheet or in a bread pan, so I tried it on the cookie sheet "artisan style" this time. It seems to be behaving so far! Will report back when it's baked and cooked.
(It was year old beer, so no big if it doesn't work.)