The beer bread recipe (below) specifically says not to use stout. What is the reason? Just taste or does it do something chemically that would ruin the bread?
Beer Bread (Joy of Cooking)
Preheat the oven to 400F. Grease an 8 1/2 x 4 1/2 - inch loaf pan.
Whisk together thoroughly in a large bowl: 1 cup whole wheat flour 1 cup AP flour 1/2 cup old-fashioned rolled oats 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
Add: 1 1/2 cups light or dark beer (but not stout), cold or at room temperature, but not flat
Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unfolding to cool completely on the rack.
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