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This is a hearty bread that goes well with any beef or pork dish. German bock beer is suggested, but any dark beer (not stout) would substitute well. I prefer Spaten das Optimator. You might experiment with some whole wheat flour in place of the white, which would increase flavor. From experience I've figured out if you use over 3 cups flour, you'll want to add more than 1 cup of beer. Adapted from "Cooking in a Casserole" (1967) by Robert Ackart.
Units: US | Metric
Serving Size: 1 (854 g)
Servings Per Recipe: 1