Bread hangover?

20 Jan

I am not a beer drinker. I like a cold larger once in a while but I wouldn’t say I’ve ever craved a beer. Perhaps it’s the fear of developing a beer belly? Nah… I ain’t that prissy. But I must say I do love a good beer bread; and I also must say beer bread has got to be the easiest bread to make. First of all, you don’t need yeast (in case you’ve never read my other posts, I have a phobia of yeast. I believe baking with yeast is an art … one which I am convinced I will suck at).

Beer breads are dubbed “quick breads” cos they don’t need yeast for them to rise perfectly. In fact you don’t need to wait for the dough to rise; just mix all ingredients and stick it in the oven and watch (and smell) it rise.  All you need is all purpose flour,  sugar, salt, baking soda, baking powder and, of course, beer. Dark beer yields a darker bread and a delicious golden ale gives you a bright, golden loaf. Oh, and you’ll also need some melted butter — about 3 tbsp — to douse your bread with once it comes out of the oven.

Doesn’t t sound superb?

Beer, butter, bread. Do I need to say any more?

The process of making a beer bread is pure joy from start to finish. First, though its a cinch to put together, the bread looks spectacular once done. It looks professional and you don’t really need to tell anyone it took you just 15 mins to prepare!  Next, the smell of the beer as the bread bakes is just sublime. You won’t get drunk … I think … but it is a little heady. And the taste: a little sweet, a little salty, awfully buttery and you can bet your bottom dollar you taste the beer.

While beer bread is commonly eaten with soup; its great to eat on it’s own too but it tastes a lot better when its warm. I must say though, I did feel myself getting a little happy and it definitely wasn’t because I had a good day at work. Me thinks me got high on bread!

Beer Bread recipe

3 cups all purpose flour

1 tsp baking soda

½ tsp baking powder

1½ tsp salt
1 tbsp sugar
1 beer
4 tbsp butter and more for greasing loaf tin

Whisk all the dry ingredients together and pour in the beer. Mix to form a batter. Pour batter (it will be sticky and a little lumpy) into a greased loaf pan and bake at 225 C for 10 mins and then 190 for 30 mins or until the bread is golden.

Melt butter on stove. Pour melted butter on bread when it’s out of the oven. Let it soak for 5 to 10 mins; cut and enjoy. Cheers!

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One Response to “Bread hangover?”

  1. Argus Asparagus January 21, 2010 at 18:07 #

    I felt the same way about yeast a few years ago. The best thing is: if it doesn’t bubble up in the warm water or milk after 10 minutes, then throw it away as you can be quite sure it’s ‘dead’. But 95% of the times I made bread, it bubbled up and it worked!

    Your beer bread sounds very tasty though. Might try making it one of these days.

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