+ 3 cups bread flour + 4 Tbsp. Honey + 1 Tbsp. Baking Powder + 1 Tsp. Salt + 4 Tbsp. Oliver Oil + One (1) 12 oz Beer (preferably, an ESB or IPA)
There is an unfortunate side effect to being on an autoimmune disorder drug: I am not supposed to consume alcohol. To sate some of those missed tastes, I cook with alcohol. Wine in soups, flaming bourbon’ed potatoes, and, of course, beer bread. The following is recipe for a beer bread, that, when an Extra Special Bitter or India Pale Ale are used, the resulting bread is a delicious, citrus-esque and hoppy sandwich bread that goes excellent with tuna or a likewise strong tasting protein. Aside from the delicious taste, this bread is damn-simple to make.
Set your oven to 350 degrees F (175 degrees C); while the oven is heating, assemble the bread. Start by putting all dry ingredients into your stand mixer’s bowl.
Next, add the oil, honey and beer. Throughly mix all the ingredients; place batter/dough into a well greased bread pan and place into oven. Bake for 50 to 60 minutes. The top crust will be golden brown when done; double check by stick a toothpick into the loaf – a clean, doughless toothpick means your loaf if fully baked.