BEER CLINIC :: BEER BREAD

by Dr. Carol Westbrook on January 26, 2013

Golden Warm Lager Bread

BeerBread 22 1/2 cups plain flour
1 tablespoon baking powder
2 tablespoons dried malt extract  + 1 Tablespoon of sugar

or

2 Tablespoons sugar (if malt extract powder is not available)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 (12 ounce) can of lager (recommend * SBC Goldencold Lager)

1 cup shredded cheddar cheese

1 – 2 teaspoons of coarse sea salt or kosher salt (optional)

Directions:
Preheat oven to 375.
Grease and flour a 9 inch loaf pan.
Mix all dry ingredients, then stir in beer and cheese until blended.
Spread evenly in pan and sprinkle the coarse salt on top.
Bake 45 to 55 minutes, until toothpick comes out clean.
Great served warm fresh out of the oven, but it keeps well and toasts beautifully.

* Dr. Westbrook has been, to her credit, and with skill, notably regional recently. We’ve linked to the SBC Goldencold Lager page so that, should you NOT have access to this specific regionally distributed brew, you can get a sense of what the esteemed Dr. may be seeing as it’s attributes as you search out the lager of your choice.

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