Beer Bread

WAIT!! Before I lose some of you with the name, you can make it with any carbonated beverage. And it really is easy! Takes no kneading! No rising! 5 ingredients! Actually, you might need to wait longer just so your oven will preheat. *sigh of relief* Ok, now that I've got you staying here...

I made this last night. I wanted to make something savory but quick and really good. One of my wonderful kitchen helpers suggested beer bread. I've seen the mixes in the stores, but thought it sounded.... well, white trashy. I have learned that, in fact, it is not. At all. It is very good. The recipe I used is originally from here. You can find her whole wheat bread recipe here.
I actually made four kinds: plain white, garlic & herb white, plain wheat, cheddar & dill wheat. My favorite by far was the cheddar & dill wheat (pictured.) The bread has a really nice texture and a crisp crust that really surprised me. All in all, I highly recommend that you go buy a 12 oz carbonated beverage and make this today. You know, next time I'm at the store, I should get some sparkling cider. Add a little extra sugar, some cinnamon and nutmeg... mmm.....

**Update: I did end up making this with a bottle of cider and it did indeed taste apple-y and work! I threw in about 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 cup plumped raisins. Another time I forgot the baking powder, and it was still good, just a lot denser. Hooray!**

Beer (or soda) Bread
Serves: 8-12 Prep time: 5 minutes (yes, seriously) Cook time: 45 minutes

3 cups all-purpose flour (or 2 cups whole wheat and 1 cup all-purpose)
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (to make it rise)
1 (12 oz) bottle beer (or other carbonated beverage - club soda if you don't want it sweet.)
[add 2 oz (1/4 cup) water if using whole wheat]

- Preheat oven to 375º and grease an 8-inch loaf pan
- Combine dry ingredients in large mixing bowl, stir
- Slowly stir in beer and mix JUST until combined. Batter will be quite thick.
- Pour into greased loaf pan and bake at 375º for 45 minutes or until a toothpick stuck in the center comes out clean.
- Cool on a wire rack as long as you can stand. If you cut into it before 10 minutes, it will be really soft, a bit crumbly and not keep its shape (trust me!)

Storing: You should be able to keep this in an air-tight container for 3-5 days, depending on your climate (if you don't just eat it all.)

Nutrition info (for 1/8th of recipe): Calories - 197 Fat - o.5g Carbs - 39.7g Protein - 5g