Big Rock Beer Bread

Once again it’s “Cooking with Jim.”

This month we are doing some basic bluegrass baking and trying our hand at Big Rock beer bread. Now, if you add a few simple ingredients to a can or bottle of Big Rock beer, you too can make a delicious loaf of beer bread.

Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Ingredients:

• 4 cups flour
• 1/4 cup sugar
• 2 Tablespoons baking powder
• 12 ounces of delicious Big Rock beer (perhaps something along the lines of a Big Rock Honey Brown, or Big Rock McNally‘s Extra)
• 2 teaspoons salt
• 2 eggs, slightly beaten

Preparation:

Mix the flour, baking powder and salt with the sugar. Add the Big Rock beer and eggs both at the same time and stir. You may have to knead the last of the flour in with your hands.

Place in greased 9-inch by 5-inch loaf pan and bake at 375 degrees until done - about 1 hour and 10 minutes. Remove from pan immediately and cool.

Here is our helpful tip of the month ~ you must sift the flour for all bread recipes. If you just scoop the 1 cup measure from the flour bag and level it off, the flour compacts and will turn your bread into a "hard biscuit”. This is one time that you do not want “buns of steel”.

This recipe makes one loaf of mighty delicious Big Rock beer bread. This bread is best eaten right from the oven. Heavenly! If you do have any left ~ which is doubtful ~ you can use the leftovers to make a mighty powerful Big Rock beer toast the morning after. The morning after WHAT is up to you!