You may have read that I’m a bit antsy about yeast. I don’t know where the fear comes from since my mom used yeast to make breads and cinnamon buns and even pancakes with amazing results! It’s a totally unfounded fear yet it exists in my subconscious and it prevents me from going ahead and trying new things. Last year, I bought one of those dry yeast 3-packs with the full intention of baking bread. Cornelius said he was totally going to help me out and yet those 3 little packages of yeast are still unopened. They exist in my cupboard to taunt me. I will conquer my fear….just not yet. Right now, I’ve found a solution. I can have my bread and eat it too without even using yeast. Just crack open a can of beer, refrain from shot-gunning it and make a loaf of pretty tasty bread. Really! This certainly isn’t my idea, this easy bread from beer. It comes by way of Farmgirl Fare and it’s simple to make and goes perfectly with a nice hot bowlful of baked beans. It’s okay, I can be a bit antsy a little bit longer. Right now, I’ve got some freshly baked bread to eat!
(Recipe based from Farmgirl Fare)
3 c all-purpose flour
1 T granulated sugar
1 t salt
1 T baking powder
1 t dried rosemary
2 T parmesan cheese
1/2 c old cheddar cheese, shredded
1 can of beer
Preheat oven to 375 degrees. In a large bowl, mix together the flour, sugar, salt, baking powder, rosemary, parmesan and cheddar. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.