This is K&K Test Kitchen's first month participating in the Secret Recipe Club. The Secret Recipe Club is a huge community of food bloggers where each month every blogger is assigned a different food blog to explore and make a recipe from. This month we were assigned Fabulously Fun Food. Go on over and visit Melanie. I'm excited to follow along as she works towards completing her "30 challenging / intimidating recipes for her 30th year." For Secret Recipe Club, my challenge was to choose one recipe from her blog. There were so many tasty recipes to choose from, but for some reason, I just kept going back to this recipe for Beer Bread. And I am so glad that I made it! This bread is addictive and sooooo easy to make. Straight out of the oven it has this lovely crunchy crust, and if it lasts long enough, I highly suggest using it to make grilled cheese sandwiches.
From Greg Norman (Food.com) via Fabulously Fun Food
3 cups flour, sifted (I used 2 cups all-purpose and 1 cup whole wheat)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 (12 ounce) can or bottle beer (I used a dark beer)
1/4 cup butter, melted
Preheat oven to 375°F.
Combine dry ingredients, whisking to ensure proper mixing and aeration. Slowly add the beer, creating as little foam as possible (there will be foam, and that’s fine, just try to minimize it).
Pour into a greased loaf pan. Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
NOTES from Gerald Norman and Fabulously Fun Food:
This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product. If you do not sift the flour, use 2-1/2 cups instead of 3 cups.
If you use a non-alcoholic liquid, add a packet of dry active yeast or 2 teaspoons of bread (machine) yeast so that you get a proper rise.