Cider Bread

I’d like to give credit where credit is due, but I can’t find out who originated the recipe for beer bread that this is based on. There’s a Bisquick version and a self-rising flour version which are virtually identical, and even a version with regular flour and baking powder.

I was trying to make a gluten free bread so used the homemade gluten free biscuit mix I talked about in my last post. But while the loaf smelled great baking, and didn’t taste bad either, it crumbled when I tried to cut it. So I made a few changes and came up with a loaf that could at least be cut and toasted. It only makes a small loaf, so you can’t make sandwiches out of it, as it doesn’t rise as much as regular yeast bread.

27 ounces (3 cups plus 6 tablespoons) of your flour mix of choice (Bisquick, gluten free biscuit mix, Brodie’s…)

1 egg

12 ounces (1 ½ cups) cider

Preheat your oven to 375°F. Grease the bottom of a small loaf pan.

Whisk the ingredients together and spoon into the pan. Bake for 45 to 55 minutes, until it’s light brown. Let cool in the pan on a wire rack.