Beer Batter BreadMatthew
- 3 cups unbleached all-purpose (plain) flour
- 3 tablespoons firmly packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 bottle (12 fl oz/375 ml) beer, unopened and at room temperature
- 4 tablespoons unsalted butter, melted, plus extra for greasing and serving
Preheat the oven to 375°F (190°C). Grease a 9x5-inch loaf pan.
In a bowl, stir together the flour, brown sugar, baking powder, and salt. Open the beer and add it all at once; it will foam up. Stir briskly just until combined, about 20 strokes. The batter should be slightly lumpy. Pour into the prepared loaf pan and drizzle with the melted butter.
Bake until the top is crusty and a cake tester inserted into the center comes out clean, 35-40 minutes. Let rest in the pan for 5 minutes, then turn the loaf out onto a rack. Serve warm or at room temperature the day it is made. Cut into thick slices and accompany with plenty of butter.
BEER FOR BREAD: A mixture of malted barley, hops, and cultured yeast brewed into a beverage by boiling, beer is considered to be as old as agriculture itself. It is favored in bread making because it adds its own good flavor and, as a product of fermentation, some of its own leavening power. This beer bread will take on the character of whatever beer you use, so the bread can taste different each time you make it.
Serve this bread with hearty soups, stews, and braises.
Source: Williams-Sonoma - Bread