11 November 2011

A bread recipe for the impatient

I love bread (all carbs, really), and I love beer.  I do not love sitting around near the kitchen for three hours while my bread dough rises, then gets knocked down, then rises again, then...hmpf.  I'm already bored talking about it.  Are you with me?  This stuff is delish and you'll be done in an hour.  

Quick Beer Bread

3 cups al-purpose flour
1 ½ cups whole wheat flour
1 tablespoon baking powder
2 teaspoons salt
2 tablespoons herbes de Provence or Italian seasoning (optional)
12 ounces beer
1 tablespoon olive oil

Heat oven to 375°F.  Line a baking sheet with parchment paper. 

In a large bowl, mix all dry ingredients thoroughly with a fork.  Create a well in the center and pour the beer slowly (it will foam considerably).  Add olive oil and combine with your hands.  When it all pulls together, you should have a somewhat sticky blob of dough.  Arrange into a ball and place in the center of the parchment paper.  Slit a deep X on the top of the loaf and bake until golden brown, about 45 minutes.  For best results, cool on a wire rack for one hour before cutting