Saturday, November 7, 2009

Artisan Beer Bread

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Beer Bread

I remember being a child and my Mom would make beer bread a few times a year. I just loved the yeasty, earthy and slightly dense texture of the bread. Last night it was a bit drizzly and cold outside, so I thought soup and bread would be a perfect dinner menu. A good friend of ours was coming over and a casual wind down kind of evening was in order, after a long week of work. Made a homemade veggie soup (blog post coming shortly) and enjoyed a bottle of Nicole’s Red from Lancaster Winery. In a word………Perfect!


3 Cups Flour
1 T. Brown sugar, packed
1 T. Sugar
1 T. Baking powder
1 t. Salt
1 Bottle beer (12 oz), Light colored
4 T. Melted butter

Preheat the oven to 375 degrees. Prepare a 9 x 5 loaf pan – I use a non-stick spray to make it easy.

Use a large bowl; add flour, sugars, baking powder and salt. Stir to combine. Open the beer and add all of it at once. It may foam a bit. Stir quickly until combined and will be lumpy. Pour into prepared loaf pan and drizzle with the melted butter.

Bake for about 35 to 40 minutes, until the crust is crusty and golden. Let rest for about 5 minutes and then remove from the pan. Slice and serve with butter. If you have leftovers, it makes incredible toast!

Quick Note:  Depending on what type of beer you choose, the flavors will vary.  Try your own artisan beer bread today!

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