Beer Bread

In the Moving Guide section of the back to school issue of the Oregon Daily Emerald, a recipe caught my eye. Beer bread. It didn't catch my eye because of "beer," but because it billed itself as so simple to make, a dorm-dweller could make it.

Three cups flour, 4 tablespoons active dry yeast and 2 tablespoons of sugar are whisked together. A 12-ounce bottle of beer is added. I used a hefeweizen. That is it!

The batter is poured into a greased loaf pan and bakes at 350° for 45 minutes. Again, that is it!

While the other bread recipes, more traditional and not so traditional, produce a better result, I am not going to bash this one. It was OK. Good even. But nothing to rave about. Bummer. Maybe with a pale ale instead of hefeweizen. Maybe with a little ham or other deli meat.

Bon appétit!