Beer Bread

From: **Tinkerbell**

On May 14, 2008

I could not believe that this was going to work, being so easy. I perused most of the beer bread recipes here & found so many wanted flat, room-temp or cheap beer. I chose this recipe in the end because it has several reviewers that weren't happy with it & I wanted to know why. I was going to be using cold, fresh, expensive beer as well as making my own self-rising flour. My results were excellent. Everyone gave it 5 stars, more if possible & I will be making this bread quite often. Soft & tender on the inside; moist but not undercooked. The outside was nicely tanned with a bit of a crumbly/crunchy texture that only went as far at the thin crust. I used bread flour, baker's sugar & fine sea salt (they were all on hand, no other reason), & added 3 teaspoons of baking powder & 1 teaspoon of salt. I sifted all the dry ingredients together before adding the beer. I suspect others may have been using old baking powder. I have had heavy, uncooked dumplings before because of that. One reason I KNOW this is a keeper: DH & DS did not put butter on it & this would be the first bread or roll ever that didn't get slathered with butter by them. Thank you for sharing, Zaney. I'll be using this again & again! Made, enjoyed & reviewed for Flour Power, April 2008 challenge. Update: I've made this several times now with different beer each time & some cold, some flat & some room temp. So far none of those things have mattered in the final result. I've taken some better photos though, that I'd like to post.

From: Chef busy bee

On Nov 20, 2007

I make this one with 1/2 C. sugar for family preference. It's a great bread!

From: kemoon40

On Jan 13, 2007

I made this bread, it turned out hard and the middle really chewy. I won't be making it again.

From: Lesa

On Jul 6, 2001

Didn't turn out well...I could taste the baking powder. Too bad, it was a cinch to make!