Bread in a Bottle.

Baking is an exceptional art that takes great skill and mature talent. Making bread is like creating magic. Taking the softness of flour, pouring the eagerness of beer, and sifting the minor talents of sugar, salt, and baking powder, creates a bog of dough, which is sticky and damp. But then the element of yeast and a touch of wind surround this moist mixture and begins to raise it to life. Within a short amount of time, there arises a beautiful bounty of plump freshness which irrigates the air with yeastly goodness.  Then through another endless torture, the dough is separated and molded into pans and trays to rise once again. Then it’s into the flames of Hades, and with Persephone as its guide, it begins to stand firm and perfume its surroundings with the flavor of heaven. Then out it comes, all nice and done, to cool, and slice, with butter and spice, and set on the table to feast.

Beer Bread

Ingredients

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

4 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1/3 cup packed brown sugar

1 (12 fluid ounce) can or bottle beer (The Hoppier the better!)

Directions

1.     Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2.     In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.

3.     Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

...a dash of thought.
"Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad but bread is king."
Louis Bromfield