I love Beer Bread and have for years just made it with self-rising flour, beer and sugar. Well now that I have my fancy bread machine and this wonderful Bread Lover's Bread Machine Cookbook this is a whole new ballgame. And a whole new Beer Bread that is about 100 times better tasting.
Whatever the brand of beer is, whether dark or light, domestic or imported, your choice of beer will dictate the distinctive flavor of the loaf. Serve the bread with roast pork and sauerkraut or with corned beef. Also makes a wonderful sandwich bread. Easy!
Bread Machine Beer Bread
2 pound loaf
1-1/2 cups (12 ounces) beer
3 tablespoons olive oil
4-1/2 cups bread flour
1/3 cup sugar
1 teaspoon salt
2-1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast
1. Pour the beer into a bowl and let stand at room temperature for a few hours to go flat.
2. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.