beer bread
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Holy smokes, this bread is fabulous. Baking with yeast seems very daunting to me, so a recipe that makes an actual loaf of bread without yeast is very much worth it. My husband made it the first time, and I tried adding green onions the second time (see photo). And it's so easy that even I can make it. Drink the extra beer as an added bonus!
The only reason it's still in the Greenhouse is that I want to finesse some of the variations. So far, I tried green onion, and I'd like to try garlic, some sort of cheese, or even cinnamon/apple or walnut. I'd also like to try using different kinds of beer and see how that affects things.
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Sift together dry ingredients. Add beer and mix it in until it's just mixed together. Toss the dough onto a floured board. Knead it and form a ball. Put it on a baking sheet with a silpat mat. Brush it with the beaten egg. Bake in the lower bottom of the oven at 375 degrees for about 45 minutes.
Both version taste great warm with butter. Plain version is just ono with butter and jelly. The crust is the best part.
Both version taste great warm with butter. Plain version is just ono with butter and jelly. The crust is the best part.
NOTES:
I used Sapporo beer the first two times. I need to find out how other beers work (dark, light, flavored?)
Would also like to try adding roasted garlic and green onions to it.
Would also like to try adding roasted garlic and green onions to it.
