20 February 2013

Beer Bread

Cold weather calls for comfort food. Although I am very much looking forward to salads, beer garden and pimms o'clock, in Canada we are in da deep. Snow that is. So we need to embrace comfort food for a little while longer.




















That's why this beer bread is perfect. It's dense and super simple to make. You can prepare and bake it in under an hour and it will be the perfect accompaniment to a soup or hearty stew, or even just on its lonesome with some cheese: it rocks.





































You can also pimp the dough before you bake it with whatever you like: lots of freshly cracked pepper, grated cheese, even fried bacon bits. I mean can I sell this bread even more?

To make this boozy bread you'll need:

3 cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 tablespoon caster sugar
1 beer bottle (355 ml)
4 tablespoon melted butter

Preheat your oven to 220˚C/425˚F. Put 2 tablespoon of the melted butter in the bottom of a loaf tin and spread it around so the bottom and sides of the tin are all covered.

In a mixing bowl, mix the flour, baking soda, baking powder, salt and sugar. (If you want to add pepper, cheese or bacon, even olives! now would be the time). Whisk in the beer until just combined.




















You can make this bread using any beer really. I once made it with a Corona because it was all I had in the house and did not want to go out. You don't need to go fancy here with your beer, no one will tell.

Your dough should look a bit rough, not very smooth.




















Place the dough into your prepared tin and put the remaining of the melted butter on top.




















Bake for 10 minutes in the oven, then reduce the heat to 190˚C/375˚F and continue baking for about 30 minutes or until golden brown on top.

Take out of the oven. Leave to rest for 5 minutes in the tin, then turn it on a cutting board, slice into it and serve warm.




















My tin was a white pyrex one so the loaf did not get a tanned as if I would have used a metal tin, but it still looked pretty and it tasted yummy all the same. Especially with extra butter smothered on a slice...






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