BEER BREAD
One 9 × 5-inch loaf
Serve with hearty soups or stews and mild or strong cheeses. Slices are good toasted, or you can rewarm the whole loaf in the oven for a crisp outer crust. This bread keeps for two to three days.
Preheat the oven to 400°F. Grease a 9 × 5-inch loaf pan.
Whisk together thoroughly in a large bowl:
- 3 cups (375g) all-purpose flour
- ½ cup (50g) old-fashioned rolled oats
- 2 tablespoons sugar (25g) or honey (40g)
- 1 tablespoon baking powder
- 1 teaspoon salt
Add:
- 1 ½ cups (one 12-ounce bottle) light or dark beer, cold or at room temperature, but not flat
- 2 tablespoons unsalted butter (30g), melted, or olive oil (25g)
Fold just until the dry ingredients are moistened. Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.