It’s been long overdue for me to post it, as this is the second or third time I’ve prepared this recipe. The first time I made it was in Upstate NY, and we enjoyed it not only freshly baked, but also warming it up in the oven for a bit for breakfast the next morning. This is a very heavy bread, you can still taste the beer in the back… And this would be probably a great bread to sprinkle some cheese on top before baking. A little detail I seem to forget, but I still enjoy this bread quite a lot!
Adapted from the recipe by Three Many Cooks
3 ½ cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 ½ teaspoons salt
1 bottle or can (12 oz.) beer
1 egg, beaten
1 tablespoon of heavy cream
- Adjust oven rack to lower-middle position and heat oven to 375 degrees.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- Add beer (no sips!) and stir with a fork until just combined.
- Turn dough onto a floured surface; knead quickly to form a ball.
- Place bread on a baking sheet and confidently slit an X on top with a serrated or very sharp knife.
- Beat egg and heavy cream together. Brush loaf with egg wash.
- Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool. Serve!
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