I’m so flippin impressed right now…. yip I also just gave myself a massive pat on the back, although I’m not entirely sure why, its not like it’s my creation. Recently I got my hands on me Nan’s one and only salvaged recipe book and man then are some real nuggets of goodness tucked in there… along with a lot of recipes with curry (who knew) and Maggie Instant Soup mixes…. which I’m not entirely sure you can get here, so when I’ve improvised you’ll be the first to know.
But this one immediately caught my eye… if you have 3 cups flour, 3 tsp baking powder, 1 tsp salt and a bottle o beer (12 oz, I used non-alcoholic), you’ve got yourself a steaming hot, straight from the oven to mouth, loaf of crusty bread! It couldn’t be easier, combine all ingredients, I found mixing with a knife works well, spread into a sprayed loaf pan (dough is quite sticky), shove into the oven at 400F and 55 minutes later you are eating hot bread. YOWZA!
wet a palette knife and try smoothing down the top of the bread a little, otherwise it can look like the surface of MARS
Never will I be starved for bread again. Oh I just realized what this may mean….
The Catskill Kiwi 
14 Comments
The top should look like Mars! That’s the best thing about homemade!
you know what you’re completely right about that!!
Yum yum yum ill be trying that. Yum vegemite
Does it matter if the beer is baked into the bread? I’ve often wondered. Same with wine. When you cook it for a long time is it okay for children and people who don’t drink? Any thoughts out there?
i used non alcoholic beer, you cannot taste the beer when its baked, and if you used regular beer the alcohol would bake out. try it, its really easy, i make it all the time now.
That sounds good, I like the combo, since they are really the same thing; grains transformed by yeast (and with the Vegemite on it, thats like a yeastygrainfest). There actually is quite a bit of alchohol in the risen dough until you bake it. Just out of curiousity, do you drink non alcoholic beer, or did you buy it specially for this recipe?
its what i had kicking about in the fridge, i drink it.
Well I made it today and woo hoo! Now I also used what was kicking around in the fridge and let me tell you it was powerful stuff. I am not a beer drinker. I used what my husband calls a really powerful hoppy beer…Sierra Nevada Torpedo Extra IPA. Wow my house smelled like a brewery for a while. It is very tasty and the hubby loved it and I know my brother would. I myself would choose a less powerful beer next time. We called it Homer Simpson Bread.
Thanks!
more toast!
its official i am a toast-a-holic!
Hello T, this sounds even easier than making bread in my new breadmaker (which is my current obsession), so I’m going to give it a go this weekend. I suppose I should use high grade flour rather than plain flour (see how my breadmaker has made me a flour connoisseur). Bye for now!
Howdi, I’ve only made it using plain old boring flour, but i guess high grade is fine, just don’t use a too strong beer.
Funny you should mention making this bread, I found the recipe in a Jo Seager book today and made it. The only variations I made to the recipe that you used was that I added 2-3 tsp of crushed garlic and sprinkled over 1/2 C grated cheese. I’ve already got the pumpkin soup on and can’t wait for tea tonight.
yum, that sounds great! will try making this again with those additions too.
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