So I discovered this wonderful recipe during the beach vacation. We bought 3 cases of 24 beers (72 beers, people) and among the four of us in the apartment, we drank exactly half of that, leaving 36 beers left over. Toward the end (which for me was when beer was less appealing as a drink the longer the vacation got) I remembered stumbling across a beer bread recipe! What a wonderful solution :) This is not a diet bread. At all. In fact, the outsides should get slightly fried like a donut. YUM. This recipe has been adapted from a recipe I found on vegweb.com
3 cups unbleached white flour
1/4 cup sugar
1 Tbsp baking powder
3 Tbsp vital wheat gluten
1 tsp salt
1 12 oz beer (we liked Heineken)
1/3 cup water
1/2 cup oil
margarine (for brushing the top at the end)
Preheat oven to 375 degree F. Generously oil a loaf size glass pan. Glass works best for this bread because it gets the crust crispy – a metal pan will do, but it will be a softer crust.
Mix the dry ingredients well first. Once the oven is heated, add the beer, water, and oil. Fold wet into dry ingredients until everything is just wet. There should be some flour lumps.
Pour into the pan – it won’t spread much when you pour it, but it will expand to fit the pan as it bakes.
Bake for 50 minutes. Remove and coat the top with margarine, letting some drip down the sides as well – this will get the sides crispy. Put back in the oven for 8 minutes.
Remove for the last time and let it sit for 5-10 minutes before removing from the pan and placing onto a cooling rack (so it doesn’t get soggy in the pan).
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