Quick Beer Bread

Makes 1 loaf

3 cups al-purpose flour
1 ½ cups whole wheat flour
1 tablespoon baking powder
2 teaspoons salt
2 tablespoons herbes de Provence or Italian seasoning (optional)
12 ounces beer
1 tablespoon olive oil



Heat oven to 375°F. Line a baking sheet with parchment paper.



In a large bowl, mix all dry ingredients thoroughly with a fork. Create a well in the center and pour the beer slowly (it will foam considerably). Add olive oil and combine with your hands. When it all pulls together, you should have a somewhat sticky blob of dough. Arrange into a ball and place in the center of the parchment paper. Slit a deep X on the top of the loaf and bake until golden brown, about 45 minutes. For best results, cool on a wire rack for one hour before cutting.

Lighter brews, like their Keller Kolsch or Devil's Tower Honey Ale work best)