A delicious use of day-old beer that no one wants to drink! Please don’t go buy beer just to make this bread. It goes swimmingly with a bowl of warm soup.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
Whisk flour, oats, sugar, baking powder, and salt together in a bowl. Stir beer and butter into flour mixture using a wooden spoon until dough is well mixed; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread for 10 minutes before slicing.
Per Serving: 208 calories; protein 4.6g; carbohydrates 37.8g; fat 2.9g; cholesterol 6.1mg; sodium 300.2mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.