Thanks to chef Stephan Pyles for this recipe, available at his new restaurant, www.stampede66.com
BEER BATTER BREAD
3 cup flour
1 tablespoon baking powder
3 tablespoons sugar
1 tablespoon salt
1 bottle (12oz.) beer, at room temperature
¼ cup unsalted butter, melted
Preheat oven to 375°F.
In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.
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