This bread from King Arthur Flour's Whole Grain Baking book is soft, fluffy, and just a little bit sweet. The flavor will vary depending on the kind of beer you use, so choose wisely. I find that for most beer breads, a mild, light beer works much better than a stronger beer that can leave behind a bitter after-taste.
As far as bread recipes go, this one is pretty simple. Chuck everything together all at once, knead using any method you like, and form and bake.
What Worked: This was a very simple recipe that resulted in a soft bread that would be a great whole wheat replacement for people who aren't fond of denser loaves.
What Didn't: Whoa. Six ounces of beer! What a dilemma trying to figure out what to do with the other half of the beer.
Suggested Tweaks: Most of the breads I make are free-form loaves—I prefer that crust to the crust that's formed inside a bread pan. Next time around, I think I might make this without a pan and maybe add sesame seeds to the top.
As always with our Knead the Book feature, we have five (5) copies of Whole Grain Baking to give away this week. Enter the contest here.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.