Beer Bread

HUMBOLDT STREET, Brooklyn: Woah, it’s March! Time to start getting in to the serious stages of garden planning! And, for some, starting seedlings! Wow!

Since there is snow on the ground ’round these parts, I am still just trying to bake my way to that warmer weather. Here is a super simple bread recipe I adore:

3 cups flour (you can get experimental with the type if you are feeling adventurous)

3 tablespoons brown sugar (I once used 1 tablespoon white sugar + 1 tablespoon vanilla and it was fine)

1 tablespoon baking powder

a shake or two of salt, depending what kind of beer you are using

12 oz. of room temp. beer – any kind!

4 tablespoons butter (smart balance light for the vegans in your life)

Preheat oven to 375.  Grease a pan, if you want it to have a bread shape, use a 9 x 5 loaf pan. Otherwise it will just be a mound.

In a large bowl stir together all dry ingredients including sugar. When you add the beer it will foam up a lot, so be ready, add it all at once and start stirring. Here is the thing, you want to stir it as little as possible, about 20 strokes max, or else it will get super heavy. But you don’t want any flour pockets! It should looking something like this:

Throw the lovely lump into the pan and top with chunks-o-butter.

Bake until crusty and knife comes out clean from the center, about 35 – 40 minutes. Let stand for 5 minutes or so, it’s gunna be super hot but you should be really excited to eat it at this point! The smell will be amazing!

Turn the steamy mass out of the pan and serve as soon as possible, while still warm. This bread gets crazy hard as soon as it cools off, so it is best to eat it right away. I ate mine with some local cheese purchased at the Greenpoint Farmers’ Market. Lots of butter is also good. Yum!!

Happy baking!

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3 Responses to “Beer Bread”

  1. april Says:

    YUM!

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