Of Bread and Baking

So, I find myself unable to make from-scratch sourdough bread.  Maybe it's because all the recipes I look at go by weight in flour rather than cups, but it's always a gooey mess that will never form a loaf.  I will eventually find myself a kitchen scale, but until that day comes I will just stick to beer bread.

As it turns out, beer bread is ridiculously simple.  The recipe is standard across sources, so that success is pretty much guaranteed (assuming you don't burn it).  You take 3 cups of self-rising flour, 3 tbsp of sugar, and 12 oz of beer (a normal bottle or a can), mix them, and bake.  Obviously, the average person doesn't have self-rising flour, so you merely substitute it for 3 cups of normal flour, 3 tsp of baking powder, and 1 and a 1/2 tsp salt.  ...and then the beer and the sugar.

Then you simply bake for 50-60 minutes at 375 degrees Fahrenheit, optionally brushing with a tbsp of butter during the last 5 minutes.  You can add cheese or spices to the dough or sprinkle the unbaked loaf with nuts or oats.  It's a pretty resilient, yeasty bread.

I've also seen a suggestion where you split the dough in half and let it rise in two separate pans.  The original beer bread is pretty dense, so if you like you dough light, this is probably the way to go.

Finally, the beer you choose does matter, so choose wisely.  I've tried it with a pale, citrus-y ale, so my next goal is to make it with a heavy stout and see how the flavor differs.  In fact, that might be an interesting party--having a via-bread beer tasting.  Ideas, ideas.... (Click for "Read More" for Recipe)
Beer Bread

• 3 cups all purpose flour
• 3 tsp baking powder
• 1 1/2 tsp salt
• 3 tbsp sugar
• 12 oz beer

1. Mix dry ingredients, then combine with beer
2. Put in a greased loaf pan, optionally allowing it to rise a little (not necessary, but not a bad idea)
3. Bake at 375 degrees for 50-60 minutes