Wednesday, July 4, 2012

Beer Bread

I saw this on GMA this morning and thought it looked good and I had all the ingredients on hand.
Then Audrey suggested we have a 4th of July dinner together so I brought it over.  It was really good and I will definitely make it again.

Beer Bread

8 tablespoons (1 stick) unsalted butter
3 cups unbleached all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon table salt
One 12-ounce bottle good-quality beer

Place an oven rack in the upper third of the oven and preheat the
oven to 350℉. Place the butter in a 13 x 9 x 2-inch baking dish
or pan and set it in the oven while the oven is preheating.

Stir together the flour, sugar, baking powder, and salt in a
medium bowl. Stir in the beer until it is just incorporated' (The
dough will be sticky and heavy.) Pour 6 tablespoons melted
butter out of the pan into a cup; tilt the pan to coat the bottom
and sides with the remaining butter. Spoon the bread dough into
the pan and spread evenly; drizzle the
6 tablespoons melted butter over the top. Bake for 20 to 25
minutes, or until the bumpy top is golden brown.

Remove the bread from the oven to a cooling rack; cut the bread
into rectangles and serve warm.

Onion bread: Prepare the dough as above. Thinly slice a small
onion and separate it into rings. Toss it with the
6 tablespoons melted butter and arrange it over the top of the

Corn bread: Prepare the dough as above, substituting l cup
cornmeal for 1 cup of the flour

Whole wheat bread: Prepare the dough as aboYe, substituting 1 cup
whole wheat four for 1 cup of the all-purpose flour.

From the kitchen of Sara Moulton

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