MrBishop
Well-Known Member
Herbed Beer Bread
1 can of beer (355ml) *at room temperature
1 tsp butter, melted (5ml)
Bread Mix:
2 ¾ cups of all-purpose flour (675ml)
2 tbsp granulated sugar
2 tbsp baking powder
1 tsp salt
¼ tsp each of dried oregano and thyme
Pinch of dillweed
Bread mix: in a large bowl, stir together dry ingredients. Pack into an airtight container or bag (can be stored at room temperature for up to 1 month)
To make the bread, place mix in large bowl; With a wooden spoon, stir in beer just until the flour is mixed in. Pour into a greased/floured 8x14” (1.5L) loaf pan.
Bake at 375ºF/190ºC oven for 20 minutes. Remove and butter top of bread. Place back into over for another 25-30 minutes. Let stand in pan for 5 minutes and turn out onto rack. Brush top with butter again. Excellent with soups and salads, or toasted with eggs.
1 can of beer (355ml) *at room temperature
1 tsp butter, melted (5ml)
Bread Mix:
2 ¾ cups of all-purpose flour (675ml)
2 tbsp granulated sugar
2 tbsp baking powder
1 tsp salt
¼ tsp each of dried oregano and thyme
Pinch of dillweed
Bread mix: in a large bowl, stir together dry ingredients. Pack into an airtight container or bag (can be stored at room temperature for up to 1 month)
To make the bread, place mix in large bowl; With a wooden spoon, stir in beer just until the flour is mixed in. Pour into a greased/floured 8x14” (1.5L) loaf pan.
Bake at 375ºF/190ºC oven for 20 minutes. Remove and butter top of bread. Place back into over for another 25-30 minutes. Let stand in pan for 5 minutes and turn out onto rack. Brush top with butter again. Excellent with soups and salads, or toasted with eggs.
