Beer Batter Bread
This non-yeast bread can be mixed and out of the oven in under an hour. Fantastic with one of our potato soups or toasted. Try it spread with my Garlic Bread Spread and then grilled or broiled. Yummy!!!!! No preservatives or anything artificial.
NEEDED TO COMPLETE:
BEER** - 12 oz., room temperature
EGG - For "egg wash", if desired
Heat oven to 375 degrees. Set oven rack to one level below the middle of the oven. Lightly coat cookie sheet with non-stick cooking spray or use a piece of parchment paper.
Pour the bread mix into a large bowl. With a fork, stir the beer into the flour just until combined. Turn the dough onto a lightly floured surface; knead quickly to form a ball. Place the bread on the baking sheet and cut an X across the top using a very sharp knife. If desired, beat egg with 1 tablespoon water, then bush onto surface of bread. You may also leave plain if you prefer a more rustic look to the bread surface (see picture). Bake loaf until golden brown, about 45 minutes. Transfer to wire rack to cool. May also be made in a bread pan, however, the texture will be a little different from the free-form loaf.
This bread goes very well with any of our soups and makes an excellent toast, as well.
**Flavor will vary depending on the type of beer you use. I prefer a dark ale because it has the richest flavor, but feel free to experiment. The alcohol cooks out of the bread, but you may use non-alcoholic beer or club soda (however, the flavor will be different).
