* Updated from the archives
Homemade bread is one of life’s simple pleasures. The enticing aroma while it’s baking, the unbeatable warmth of a fresh loaf, and the way butter (or peanut butter) melts on a warm slice. Let’s keep it simple – no need for yeast, dough starters or bread machines. This is one of the easiest and cheapest breads you can make and also my personal favorite. I recommend using a medium beer (such as Yuengling) but you won’t be able to taste it much in the end product anyways. The edges of this bread turn out so crispy that you’ll need to bite carefully so you don’t puncture the roof of your mouth. This basic recipe begs for add-ins, check out some suggestions. Shortly I’ll be sharing my new favorite use for this bread…
3 cups whole wheat flour (or WW pastry flour or spelt flour*)
1 cup extras (see suggestions, optional)
2T raw sugar
1T baking powder
1 (12oz) bottle beer (Yuengling, or any other)
1. Preheat oven to 375. Add all dry ingredients to a large bowl, making sure to lightly spoon the flour into measuring cups to avoid using too much. Whisk together all the dry ingredients.
2. Lightly grease a 9 x 5 bread pan with butter or cooking spray. Pour beer into the dry mixture and stir to with a wooden spoon. Use your hands to mix once it becomes difficult just until all ingredients are combined. Transfer dough to your bread pan and press down gently so it spreads out evenly. Bake for 1 hour. Let sit for 5 minutes in the pan.
3. Slice thin and spread on butter or crunchy peanut butter. It’s the perfect side to a bowl of Peanut Butter Chili or Peanut Butter Chicken & Vegetable Soup. Leftover bread will stay good for a week, but toast it first to restore the crispiness. You can also freeze the loaf for several weeks.
- [cheddar] (delicious)
- [cheddar and chive]*
- [cheddar, cilantro and chili powder]*
- [raisins and chopped walnuts]*
- [dried cranberries and sunflower seeds]*
- [sunflower, pumpkin and flax seeds]*
* Untested, but let me know your results!