Thursday, January 23, 2014

Beer Nut Bread

For our second loaf of bread we chose Beer Nut Bread. The recipe came from a Betty Crocker Bread Machine cookbook that I borrowed from the library. I don't remember the last time I borrowed a book from the library. It came out really well and did not collapse like our first loaf! Here is how you can make it!

For 1 1/2 lb
3/4 cup beer (it says you can use nonalcoholic beer)
1/3 cup water
3 Tablespoons packed brown sugar
1/2 cup shredded smoked cheddar cheese (we used regular cheddar cheese)
1 Tablespoon butter, softened
3 cups bread flour
3/4 teaspoon salt
1 1/2 teaspoons quick active dry yeast
1/2 cup salted peanuts

For 2 lb 
1 cup beer
1/3 cup water
1/4 cup packed brown sugar
2/3 cup cheddar cheese
2 Tablespoons butter
4 cups bread flour
1 teaspoon salt
1 3/4 teaspoons yeast
2/3 cup peanuts

Measure carefully, placing all ingredients except peanuts in bread machine pan in the order recommended by the manufacturer. Add peanuts at the Raisin/Nut signal. Betty Crocker recommends that if you do not have this signal, to add the nuts 5-10 minutes before the last kneading cycle ends. Your manual should be a guide on this.

Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

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