After a detour in pastry-land, I turned back to Nancy Baggett’s Kneadlessly Simple for an old favorite: beer bread. We had some beer left over from a get-together at our place, so I thought I could sacrifice a bottle to make bread with.
The recipe calls for a whole bottle of beer, plus some water. But I found that the beer was enough liquid, so I left the water out. I got one of the crackliest and most beautiful crusts I’ve ever made, while the crumb was dense and smelled like beer (in a good way!). This bread made great toast and we even used it as a delicious substitute for burger buns.
See more breads here, at YeastSpotting!