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Beer Bread I

Reviewed: Mar. 2, 2014
I've made this several times. I always add three tablespoons of gluten to help eliminate the crumbling. It's good plain, but I sometimes brush the top of the loaf with a couple tablespoons of melted butter and add a sprinkling of toasted onion flakes ($1 in a shaker from Rural King) or celery seeds. Sometimes I add 1/3 cup of old-fashioned oats and a couple tablespoons of ground flax seeds to the recipe. I let the loaf cool for just a few minutes and cover it (still in the pan) with foil to let the moisture soften the crust, or you can put it in a plastic bag while warm for the same reason. I usually use Killian's Irish Red beer.
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