GF Beer Bread from VileyGirl
10 oz GF ale (I use Green’s Quest Tripel Blonde Ale)
3 eggs @ room temperature
3 Tbs olive oil
2 Tbs honey or agave nectar
2 3/4 cups GF All Purpose Flour (I use Jules Gluten Free because it already has the xanthum gum mixed in)
1 tsp salt
1 Tbs granulated cane sugar
2 1/4 tsp rapid rise or bread machine yeast
Lightly oil 1 loaf pan (or 12 popover pans for dinner rolls), can also use canola oil spray.
Whisk together eggs, oil, and honey.
In a separate bowl, whisk together flour, salt, and sugar.
With mixer on low speed, slowly pour the dry ingredients into the liquids to combine. Continue beating on low speed while slowly pouring ale into the mix.
When incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.
Pour batter into loaf pan (or spoon equal portions into popover pans for dinner rolls)
Cover with oiled wax paper and let dough rise in a warm, moist place for at least 30 minutes. (My grandmother’s trick was to preheat the oven to 200 with a bowl of water on the lowest rack to add moisture. Turn off the oven when you put the pan in. Set the timer for 30 min, and voila!)
Once the bread has risen, bake at 375 (static) or 350 (convection) for approximately 35 minutes (loaf) or 15 minutes (rolls). Internal temperature should be about 205-210.
Allow to cool in pan for 5 minutes.
**This recipe can also be used in a breadmaker.
Add all liquid ingredients to the pan first, then sift all dry ingredients EXCEPT YEAST, pouring in on top of liquids.
Use your finger to form a well in the center of the dry ingredients and pour yeast into the well.
Use either the GF setting, or set manually for 1 Mix cycle, 1 Rise Cycle, and 1 Bake cycle – NO Punch Down!
Use a rubber spatula to go around the inside of the pan while the machine is mixing to make sure all the dry ingredients are incorporated.
Remove pan when finished baking and allow to cool for 10 minutes.