Friday, June 26, 2009

Experiment: Beer Bread with Wheat Flour

From the CSA (community shared agriculture) I was in last fall, I received some fresh wheat flour from the farm. It looked great.. and I got 2 pounds. Pretty stoked. I haven't gotten to use it much since wheat flour is said to have much more gluten in it (higher protein = more gluten output), which results in a denser baked good. I decided to test it out with a little beer bread -- the easiest of the breads as far as I'm concerned.

The recipe came from here, and is as simple as can be:
3 cups flour (I used wheat, but they suggest all-purpose)
1TBSP of sugar
1 tsp of salt
1TBSP baking powder
12oz of beer --> 1 reg can.. but if you buy a tall boy, you'll have some left to drink ;)

Mix the dry ingredients together -- then add the beer. Mix until smooth(ish), then pour in and bake at 350 for about 35-45 min (My oven runs hot, so I tend to cook for a shorter time).

The wheat bread made a delicious, yet flat (as you can see) bread. It was a tad crumbly, but add butter on top, and it's great. Def dense, but b/c it was so easy, what do I care?

Next time, I'll prob use all-purpose.. and add some mix-ins. Choc chips? Herbs? I'll go wild.


Post a Comment

Related Posts with Thumbnails