Beer Bread (by Bread Machine or Conventional Bread Method)
"This recipe for Beer Bread has a fine grain, firm crust, light volume, nice moist quality plus a slight taste similar to sourdough. I use the bread machine as a convenience - to make the dough and proof it. Then I interrupt the cycle just prior to the baking function so I can shape to a regular loaf pan, give it an extra and final rise, and bake in the oven. That way I have a nicely shaped loaf without the gaping hole in bottom from the kneading blade. Yield: 1 pound 6 ounce loaf...."
INGREDIENTS
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1/3 cup warm water
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3/4 cup (6 ounces) flat beer, room temperature
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1 1/2 tablespoons cooking oil
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3 cups bread flour
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1 1/2 teaspoons Vital wheat gluten (optional)
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1 teaspoon dough enhancer (optional)
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2 tablespoons sugar
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3/4 teaspoon salt
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1 package dry yeast (a scant 2 teaspoons)
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