Winnipeg Free Press - PRINT EDITION

A bread winner

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Bread and beer have a few things in common -- yeast, sugar, carbon dioxide and alcohol. In the case of bread, the alcohol evaporates during the baking process, but in beer we capture it. When making a beer bread, the beer does not have enough yeast remaining to make the bread rise, so we need to add other leavening agents. This recipe does just that and has endless variations. By substituting regular lager with a malt beer, the final product has a darker colour and a heavier taste.

Add grated cheese and caraway seeds for a saltier taste or onion and crushed cardamom for a sweet and savoury flavour. It's great served with any fall or winter soup. I have even used a cherry beer for a sweeter loaf to serve with blue cheese.

It is so simple, you will love it.

Beer bread

375 g (3 cups) self-raising flour

100 g (1/2 cup) sugar

1 500 ml can of beer

15 ml (1 tbsp) melted butter

Preheat the oven to 190 C (375 F).

Mix the flour and sugar.

Add the beer and melted butter.

Stir until just combined. Do not overmix or the bread will be chewy.

Place in a bread pan.

Bake for 55 minutes.

Rub with a little butter for a softer crust. Cool for 10 minutes in the pan and turn out. Enjoy!

If the loaf lasts, cut into slices and freeze, to enjoy later. Pop in the toaster. It makes excellent toast. What the heck, make a few loaves.

Republished from the Winnipeg Free Press print edition October 5, 2013 D14

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