THE BEST (AND FASTEST) “SOURDOUGH” BREAD
Thought you had to work all day, mixing and kneading good quality “sourdough” bread? I have the answer for you, with my quick and easy batter beer bread with herbs. Because of the beer and the fermentation that occurs during its brewing, this bread has a natural sourdough like flavor, but with none of the work associated with sourdough starters, etc.
Use any beer you like – light, lager, dark, whatever!
Make sure it’s room temperature for even baking. And can you make the batter ahead?
Last week, I was just about to put the bread in the oven.
I got a call from one of the kids who had to be picked up. I quickly put the bread in the refrigerator. Three hours later I came home, took the bread out, put it in the oven (and it took longer to bake, about 10 minutes or so) and it came out splendidly!!
So, yes, you can make the batter ahead.
To make richer tasting bread, you can pour ½ stick melted butter on the top before you bake it. You can also add up to 3 tablespoons sugar.
Now if you’re watching your sugar intake, as well, try the new sugar substitutes, like Splenda, or any heat-stable sugar substitute.
The herbs are optional, but adding them gives another element of flavor, and dill actually is an herb which has a good amount of calcium in it.
This bread is marvelous toasted with jam, or as an accompaniment to soups, salads, stews – you name it, this quick bread goes with everything!
NOTE: If you don’t have self-rising flour, make your own: for every cup of flour, add 1-1/2 teaspoons baking powder and ¼ teaspoon salt.
3 cups self-rising flour
2 tablespoons sugar
1 tablespoon fresh chopped herbs of your choice, or 1 teaspoon dry (opt)
1 can, 12 oz, room temperature beer
Buttery spray
Blend flour, sugar and dill together. Make a well. Pour in beer. Mix gently. Pour into sprayed or greased 9x5 pan. Spray with buttery spray.
Bake in preheated 350 degree oven near top for 40-50 minutes or until toothpick inserted in center comes out clean. Makes 6 thick slices or 10 thinner slices. If you like, run it under the broiler after it has baked for a darker crust.
TIPS FROM RITA’S KITCHEN
What pan to use? Darker pans pull the heat in, making a darker crust, while shiny pans reflect the heat away, making the crust lighter. Glass pans work well, too, so I would use either the darker pans or glass.
Is your baking powder still able to leaven? Check the expiration date on the bottom of the can. If it’s close, put a pinch in some warm water; if it doesn’t bubble actively, throw it out.
Aerating Flour: I like to whisk my flour a bit before measuring, because
as it sits in the container, it packs down, and you get a more accurate
measurement if you whisk it for a few seconds.
