I love making non-alcoholic versions of classic cocktails, they taste great!
Like baking bread, but don't like the effort of baking with yeast? Try using liquid bread, also known as beer! This raisin bread doesn't require proofing, kneading, or that fussy yeast-to-warm-water ratio convolution. And don't worry about getting drunk! The heat of baking kills off the intoxicating properties of alcohol.
Just remember: if you have to measure beer out, don't count the foamy head. This bread is best served warm with butter. If you want a slightly sweeter dish, dust it with powdered sugar or drizzle it with glaze.
My brother and I liked this recipe for different reasons. He liked that you can taste the beer; I liked that you couldn't taste the beer. He would've preferred it a little sweeter; I liked that it was only mildly sweet. My husband liked that no salt was needed! This is a great bread recipe for people looking to reduce their sodium intake.
- 2 1/2 cups flour
- 1 cup oatmeal
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 tablespoon cinnamon
- 12 ounces beer
- 1/4 cup raisins
- Preheat oven to 375 F.
- Combine flour, baking powder, oatmeal, sugar and cinnamon in a large bowl.
- Form a well in dry mixture and pour in beer. Mix well.
- Gently fold in raisins.
- Pour batter into a loaf pan sprayed with vegetable oil. Brush with beaten egg if you want a crunchy top crust.
- Bake for 50 minutes. Top should be golden brown and sound hollow when tapped.