Making beer bread

Since I came across this recipe for different types of beer bread on Bake at 350, I knew I wanted to try it. My previous experience with beer bread was delicious. A softball party for team “Beer Me” was the perfect opportunity to bake up a batch, or two as it turns out.

I decided to make a loaf of the orange nutmeg for the party and a loaf of gruyere and rosemary for my husband to take to work.

The recipe calls for self rising flour which we don’t have and I’ve never used it before. My husband pointed me to wikipedia which says you can make your own self rising flour by adding 1 tsp of baking power and 1/2 tsp of salt to regular flour. I combined those ingredients with a bottle of beer (Avery White for the orange nutmeg bread), 3 tablespoons of sugar, zest from an orange and freshly grated nutmeg.

For the gruyere and rosemary bread, I used a bottle of Real Ale Pale Ale.

I then baked the breads for 1 hour at 350. The bread smelled wonderful.  When I took it out, the orange rosemary bread was drizzled with a fresh squeezed orange juice and powdered sugar glaze.

The gruyere rosemary bread was covered with butter.

While the bread looked tasty, it wasn’t quite as good as I hoped.  The baking powder must have been too old because the bread turned out too hard.  I also think a sweeter bread would have been better.

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