So here is a recipe that isn’t just for St. Patrick’s day. It’s just got beer in it…and that is not even the best part! You can make this bread in under an hour!
It’s really simple to make and is so tasty. Use a light coloured beer, I used Scuttlebutt Amber Ale, it is a great beer from a local brewery in Everett, WA, but any beer that is pale will work. Steer clear of dark beer. Also, remember to work quickly, the dough will start to rise and if you
Preheat the oven to 375 degrees F or 190 degrees C
3 ½ Cups Flour (830 ml)
3 Tbs. Sugar (45 ml)
1 Tb. Baking powder ( 15 ml)
1 ½ tsps Salt (8 ml)
12 ounces beer (355 ml)
1 egg, beaten
Mix all the dry ingredients; flour, sugar, baking powder and salt in a large bowl. Make a well ( dent or hole) in the middle of the mixture and pour in the beer. Stir until the flour mixture and beer is just combined.
Dust surface of counter with flour and turn the dough mixture onto it. Kneed (push the dough ball down and away from you with the heels of your hands. Fold the sides of the ball back over and repeat.) the dough quickly a few times and form it into a round ball. Place the ball on a baking sheet and with a very sharp or serrated knife, slice an X on top. Whisk up the egg and brush it over the entire top of the dough.
Bake until golden brown, about 45 minutes. Once it’s done, move to a wire rack and cool. Serve as soon as you want!