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A new experiment using Naragansett Beer instead of yeast.

Recipe:

  • 3C Flour
  • 4tbs Baking Powder
  • 3tsp Sugar
  • 12-16oz Beer (your choice)
  • pinch of salt
  • some melted butter… as much as your tastes prefer (I used 1/2 tbs)

Pour beer into bowl. Add 2C flour, baking powder, sugar and salt. Add more flour as necessary to get the batter to a thick, somewhat spongy texture. Thicker than pancake batter, but not kneadable.

Note: picture below makes batter look lumpy, but it’s not; it’s just a thicker batter.

Scrape batter into baking dish, pour melted butter down the center and bake at 375 for 45-60 minutes. Bread is done when it is nice and golden brown and when you tap on the top, it sounds hollow.




This is some tasty-ass bread! I think next time, though, I’ll use a skinnier loaf pan for a taller loaf for sandwiches. Chewy Crust, soft, flavorful inside and superfast & easy and accessible ingredients.