I made beer bread tonight.  Beer bread is no longer new to me, but I am very proud of it.  I am a timid baker who has been conquering her fear one baked good at a time, since last autumn.  My friend Jen shared a recipe for beer bread on her blog a few months ago.  It was an approachable "quick bread," but it wasn't sweet, and sounded tasty. I made it and fell in love.  Since then, I have substituted flaxseed meal for the white flour and I think the bread is very tasty this way.  I wanted to feel less guilty about scarfing it down, loaf after loaf and it turns out that I actually prefer it with the flaxseed.  I also use 14 oz of a very hoppy beer (Anchor Liberty Ale has worked best in my humble opinion) as opposed to 12 oz beer plus 2 oz water. 

Loading mentions Retweet