From the pantry...Beer Bread

Cathy Monaghan · Post by **Cathy Monaghan** » Dec 18th, '10, 13:32

Our first taste of beer bread took place during a weekend cruise aboard the windjammer Voyager out of Mystic, CT back in the early 1980s. We like it so much we asked for the recipe. Below you'll find the recipe for Voyager Bread as well as a few other easy beer bread recipes.

Voyager Bread

Ingredients:

3 cups all-purpose flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer at room temperature
1/2 cup melted butter or vegetable oil (1/4 cup will do just fine)

Directions:

Preheat oven to 375 degrees.

Mix dry ingredients, beer and melted butter. Pour batter into a greased loaf pan. Bake 1 hour, remove from pan and cool for at least 15 minutes.

For a sweeter bread, add raisins and replace sugar with molasses.

=========================================

Whole Wheat Beer Bread

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer at room temperature

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large mixing bowl, combine all-purposeflour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.

Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Enjoy,
Cathy
CD32 Realization, #3
Rahway, NJ
Raritan Bay