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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a favorite of ours, especially for breakfast. It's great toasted with a smooth splatter of butter over it. My husband and I originally had it at The Ellis River House in Jackson, N.H about 18 years ago. Lucky for us when we stayed there, they were selling a small cookbook which contained recipe's from the local country inns. My kids now love it too and it makes the house smell great. I always make 2 breads because 1 is just not enough. Who is Barry? He was the Inn's owner and chef who served this lovely bread every morning for breakfast with his wonderful mushroom omelet's. Barry if your out there, thx for the recipe and please provide us with your recipe for the omelet. Ingredients:
3 cups all-purpose flour |
3 teaspoons baking powder |
1 cup white sugar |
1 teaspoon salt |
1/4 cup oil |
12 ounces beer |
Directions:
1. Preheat oven to 375 degrees F. Grease and flour a loaf pan.
2. In a mixing bowl, mix all the ingredients listed above. Don't over mix or under mix, mix it just right.
3. Bake for 1 hour or until a toothpick comes out clean.
4. According to Barry, take a sip of the beer before adding.
5. Note: I've used various types of beers and find the the best are the lager's but any will do.
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