Beer's Not Just For Breakfast Anymore!

If you like cinnamon raisin toast with your breakfast or as a snack, this is a great recipe with a little twist.  You'd be surprised at how good it tastes.

Raisin Beer Bread

one 12 oz bottle or can of beer

2 tsp dry yeast

1/2 tsp ginger
1 tbsp cinnamon
1/4 tsp vanilla extract
2 tbsp Splenda
one banana (mashed)

2 tbsp whole flax meal
1 cup raisins
1 cup one minute oatmeal

3 cups whole wheat flour

2 tsp sea salt

Mix yeast and beer in a bowl and stir until yeast is dissolved.

Add ginger, cinnamon, vanilla extract, Splenda, and banana and stir well.

Mix in the flax meal, raisins, and oatmeal.

Add flour and salt and knead well for about 10 minutes.

Set the bowl aside, covered with a warm, moist towel and let rise for about 1 hour.

Knead well again and then form the dough into a loaf and place in a non – stick bread pan or one lined with non – stick foil or parchment paper.

Preheat oven to 350° and let dough rise in bread pan for 40 minutes.

Bake bread in oven for 40 minutes, remove, and let cool for at least 1 hour on wire rack.

Bread will slice better when cooled, especially if refrigerated for a few hours first.

Bread Machine Variation

You may have to experiment a little depending on your brand of bread machine.  I have a Cuisinart CBK-200 Convection Bread Maker and I find that I prefer the results of using the White, light crust setting instead of the Whole Wheat setting.  I add the beer first but make sure that it is warm to the touch.  Then I add the salt, ginger, cinnamon, vanilla extract, Splenda, flax meal, banana, and oatmeal and stir it up with a plastic spoon.  Lastly, I add the flour and make a little pocket in the top where I place the yeast.  Add the raisins during the mix-in cycle on your machine.  I have tried mixing a tablespoon of vital gluten with the flour prior to adding it but I haven't noticed any improvement in the bread so I consider it unnecessary, although it is an option to consider.