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2005-06-07
knead-free

So what's a non-brew-loving gal to do with 8 bottles of beer leftover from a party held more than a month ago? Why, bake bread, of course!

Go ahead, make this tonight,
you'll thank me in the morning:


BEER BATTER BREAD

3 cups flour
1 tablespoon baking powder
(I used half this amount, with good results)
3 tablespoons sugar
1 teaspoon salt
1 bottle (12 ounces) beer, at room temperature
1/4 cup unsalted butter, melted (half again)

Preheat the oven to 375F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy. Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

Actually baked 3 mini loaves, instead, and followed the advice of others by brushing a bit of the butter into the pans first---loaves slipped out beautifully. I've made two batches in the past 2 days, one using Bass Pale Ale, the other: O'hara's Irish Stout, and they are being DE-VOURED!

[planned to post pictures, but my beloved Leica is ill. Too much sand and sea spray, I'm afraid. Here's hoping she just needs to dry-out]

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