Mark's Bread

Mark's Bread

This is one of the better bread recipes I've tried. I hope you like it as much as I do and receive the same rave reviews I've enjoyed when serving it.

Ingredients:
One loaf		(Notes)
2 cups bread flour		All-purpose or whole wheat flour will work, too.
1 Tbsp. sugar
1 tsp. salt
1 egg		Don't put the egg into the flour mixture. Put it into a ¾ measuring cup.
2 Tbsp. vegetable oil		Put this in the measuring cup as well.
Beer		Fill the measuring cup with beer (for a total of ¾ cup of liquid). Drink the rest of the beer... you deserve it!
1 packet dry yeast		If you buy yeast in bulk, that's 2¼ tsp.

If you've got a breadmaker, you know the drill... dry ingredients on the bottom, wet ingredients next, yeast on top, and let 'er rip. Either bake it in the breadmaker or after the dough is done and ready for its last rising, take the dough out and separate on a greased cookie sheet into a dozen rolls or four big balls to make bread bowls for chili or stew.

If you don't have a breadmaker, mix the ingredients and knead ten minutes on a floured table. Lightly grease the kneaded dough with a little vegetable oil and put in a big bowl to raise for an hour, until the dough doubles in size. Punch down the dough and put it in a greased and floured loaf pan, or divide into rolls or bread bowls on a greased cookie sheet. Let raise for another half-hour, then bake in a pre-heated 375° oven. (If you're making dinner rolls, lightly brush the tops with a beaten egg before baking.)

The bread should be done in 40 minutes for a loaf, 30 minutes for bread bowls, or 15 minutes for dinner rolls. Pass the butter!

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