Beer batter bread

Yield: 1 Servings

Measure Ingredient
2 cups Flour
½ cup Whole wheat flour
2 tablespoons Sugar
1 teaspoon Caraway seeds
¾ teaspoon Salt
1 \N Envelope quick rise yeast
1 cup Beer
1 tablespoon Unsalted butter
1 tablespoon Molasses
1 \N Egg

Coat inside of 9X5X3" loaf pan with nonstick cooking spray. Combine flours, sugar, seeds, salt & yeast in large bowl. Combine beer, butter & molasses in small pan. Heat to very warm (125-135). Pour into flour mixture; add egg. Mix at low speed to blend. Then beat at medium speed 2 minutes, scraping down side of bowl as necessary.

Scrape dough down from sides, forming one mass; lightly oil top of batter. Cover & let rise in warm place for 30 minutes. Beat dough a few seconds; scrape into prepared pan. Smooth top with wet spatula.

Cover & let rise in warm place for 15 minutes. Preheat oven to 375.

Bake bread in 375 oven for 30 minutes. Remove from pan; return to oven for 5 minutes or until loaf sounds hollow when rapped on bottom.

Cool on wire rack.


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