contributed by Sandy Kiyomura
I used this Beer Bread recipe from an article in the NY Times listing 10 things that have changed in these days of sheltering-in-place. It surprised me to read that so many more people are making their own bread. I have a group of friends I’ve been keeping in touch with, and three of us have been baking bread much more than we ever did before. Since I did not have yeast (and I heard it was hard to find), I used beer. Thus, this recipe came into play. The first time, all I had was non-alcoholic beer, which did not work well. Subsequently, I’ve made three more loaves with real beer and that was great.
The basic recipe calls for 3 cups of flour, 1 tbsp baking powder, 1 tsp salt, 2 tbsp sugar and 1 12 oz can of beer (blander the better). Optional 2 tbsp melted butter drizzled on top after bread is baked. 375 degrees for 35 minutes. I have a bread maker so I don’t have to mix.
