I love bread.
I adore bread.
I am totally infatuated with bread.
And this is one of my all-time favorites!
For the first 20 years or so of our marriage, I made bread by hand. My husband kept trying to convince me to get a bread machine, but I felt that hand-kneaded bread was so much better. After herniating a disc, I realized I either needed to “give in” or stop having fresh bread as much. I am a bread addict. There was no way I was giving it up. The contraption was purchased and recipes were tried. I must admit; they weren’t as bad as I thought they would be. Out of the plethora of loaves we sampled, a few recipes became permanent residents in my cookbook with this one earning the title of king.
It is amazing fresh.
It is fantastic toasted.
It is pure bliss toasted and slathered with real butter and honey.
Amazing Wheat Beer Bread (ABM)
Yield 1 1/2 lb loaf
12 oz. dark beer, room temperature
2 tablespoons olive oil
3 tablespoons sugar
1 1⁄2 teaspoons salt
1 1⁄4 cups wheat flour
2 cups bread flour
2 1⁄4 teaspoons active dry yeast, 1 package (.25 oz)
Place all ingredients in machine in order given according to manufacturer’s instructions for 1.5 lb loaf and start machine.
If you wish to make traditionally baked loaves or rolls, select the dough cycle. At the end of the cycle, divide the dough and place in greased loaf pans. Cover and let rise until doubled. Bake at 350° for about 35-40 minutes or until done.
Or shape into rolls, cover and let rise until doubled and bake on a greased baking sheet at 375° for approximately 15 minutes.