Beer Bread - 2 points

A couple of years ago, I heard a sermon about bread. The pastor was explaining, as a illustration, how he had to work dates with his fiance around what bread she was in the mood for. I completely identified with that wise woman. I too fantasize about bread...cheddar biscuits from Red Lobster, yeast rolls from Logan's Road House, garlic bread from Ahart's Pizza Garden, onion kulcha from the Clay Pit. I could go on, but this blog is supposed to be helping me stay healthy and thinking about all of those carby treats is not helping my resolve.

I wanted a nice, hot, crusty bread to accompany my Lebanese beef stew. Lean and Luscious came to my rescue. Why on earth I had a light beer (a Turkish Eefes of all things) in my pantry is a mystery. I don't drink beer. I will buy it again, though, because it makes darn good bread!

Beer Bread
1 1/4 cups all-purpose flour
1 cup whole wheat flour
2 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1, 12 oz bottle light beer
1/8 tsp onion powder
1 tsp caraway seeds

1. Combine dry ingredients; mix well. Add beer. Stir until foam subsides and all ingredients are moistened.
2. Pour into a 4x8 inch loaf pan sprayed with non-stick cooking spray.
3. Bake 45 minutes at 375F.
4. Cool 5 minutes in pan before turning out onto wire rack.
5. Yields 12, 2 point servings