Beer Bread 23/325

CC80 Bellringing

The Relation

Ibby Brennan back at it again! If you don't remember (from literally yesterday's post) Ibby is my first cousin, twice removed. She is the oldest of the three Pauline sisters, full name being Elizabeth Bower Sebree Brennan. She was a west coast gal (like myself) living in Carmel, CA.

Photo taken at the CC80 Bellringing on July 4, 1980.
Front, l-r, Henry Gassmann [Gert], IBBY, Mark Brennan and Jim Degnan [Mart-m.Susie].
Middle, l-r, Janet David [Dot], Dot, Emily Schaub [Dot], Christine Tucker [Bud] and Susie Degnan [Mart].
Back, l-r, Mary Lucia Banks [Dot], Uncle John Adamson [m.Sally] and Ted Eagleson [Dot]

The Process

This receipt has got to be the simplest thing I have made so far. But do not fear! This will not be a boring entry.

LOOK AT ALL THE BUBBLES

The existence of self-rising flour was a delightful discovery. It rises – get this – by itself. There are no other receipts in the book that call for it, which is upsetting, but who knew, right?? While you’re buying your fancy flour don’t forget this receipt also calls for butter (not listed in the ingredients).

I bought a beer that is local to Las Vegas and is a personal favorite of mine. As far as I can tell, you can’t ever buy just one can of beer. Which is really annoying. But I figured if I had to buy a full six-pack, it should something I like (shout out to Bad Beat Brewery’s Bluffing Isn’t Weiss).

Gooey-Goodness

As sous-chef Grant and I worked on this receipt, I want to note that we were mildly concerned about the amount of salt we were adding. Three tablespoons?? It just seemed like a lot. But we did it anyway. We melted two tablespoons of butter for the top and popped it in the oven.

When it came out, Grant picked a little piece off of the top and said it was crunchy and a bit salty. I sliced myself a piece once it had cooled and took a bite. It was super salty, like… terribly salty. Not wanting Grant to think I thought his salt tolerance was disgusting I mentioned it was a little on the salty side. He took a bite and confidently said: “This is inedible.” And so we decided there had to be a mistake.

Butter Baby

ROUND 2! On another evening, I made a new batch. I had plenty of beer and flour leftover, so might as well. I decided that the recipe must have meant to call for 3 teaspoons instead of 3 tablespoons. I had poured 2 teaspoons of salt when I ran out of salt. I didn’t even think running out salt was possible… but there I was. Two teaspoons would just have to be enough.

The Feedback

HUZZAH! Round 2 was a success. Still on the salty side but really good! Definitely not inedible. For only having four ingredients, the bread had a really good texture. Great crust and super soft inside. It’s much denser than the bread you might be used to. Good reviews from Office Girls and Climbing Pals alike. Also, if you substitute traditional butter for vegan butter, the receipt is vegan!

The Receipt

Perfectly crunchy top

BEER BREAD - CC80
Ibby Brennan

3 cups self-rising flour
3 Tbs salt
12 oz beer

Mix all the ingredients in large bowl until the dough falls away from the side. Grease loaf pan – 9x5x2¾-inch – whatever. Butter top generously. Bake at 350° for 1 hour.

Makes 1 loaf.