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Beer Bread

Source of Recipe

From "Emeril's Potluck: Comfort Food with a Kicked-Up Attitude"


Recipe Introduction

"Now, this is my kind of bread—made with beer! Seriously, beer makes a good, yeasty-tasting bread without the hassle of a traditional yeast bread. The result is a very rustic loaf that would be the perfect gift for a housewarming party or great to eat with a hearty stew."

List of Ingredients

â—¦  4 tablespoons (½ stick) salted butter, melted, plus 1 teaspoon, softened
â—¦  1 ½ cups plus 1 tablespoon whole wheat flour
â—¦  1 ½ cups all-purpose flour
â—¦  3 tablespoons dark brown sugar
â—¦  1 teaspoon salt
â—¦  1 teaspoon baking powder
â—¦  ½ teaspoon baking soda
â—¦  2 large eggs, beaten
â—¦  One 12-ounce bottle of beer, preferably amber


Recipe

Preheat the oven to 350° F. Grease and flour a 9 x 5 x 3-inch loaf pan with with the 1 teaspoon softened butter and 1 tablespoon whole wheat flour.

Combine the remaining 1 ½ cups whole wheat flour, the all-purpose flour, sugar, salt, baking powder, and baking soda in a large bowl. Whisk to blend. Mix the eggs and beer in a medium bowl and whisk to combine. Stir the beer mixture into the dry mixture until just combined. Pour into the prepared loaf pan. Drizzle the remaining 4 tablespoons melted butter over the top.

Bake the bread in the middle of the oven for about 40 minutes, or until a tester comes out clean. Let cool for 5 to 10 minutes in the pan and then turn out onto a rack to cool completely.

Makes one 9-inch loaf