• Thursday , 23 March 2017

March Focus: Beer Bread

By Jade Rosenberg

Personally, I’m not a huge beer drinker. But when there’s an opportunity to include beer in food, well, I’m into it. 

My family was never a beer-drinking family, but whenever there was a beer in the fridge, we knew it was for one thing: my mom’s chili. And her chili is good. So, other things with beer must be good, right? 

We’ve heard of recipes like beer can chicken, Guinness cupcakes, and beer cheese soup … now it’s time for some beer bread. This is the perfect bread to try if you’ve never made bread before – it’s so easy. The actual purpose of the beer: it acts as yeast and a leavening agent. Just note, you can’t get drunk off this bread (sorry!), most of the alcohol is burned off during the cooking process. 

After giving this basic, yummy recipe a try, feel free to change up the flavors. This recipe calls for cheese as the crust, but by all means, if you want to add an additional 1/2 cup cheddar (or any cheese you’d like) into the actual batter, be my guest. It’ll be delicious. Other great flavor additions would be a tablespoon of fennel or caraway, to give it an extra flavor boost. 

And what better time to make beer bread, than for one of beer’s favorite holidays: St. Patrick’s Day. 

Since we’re all now in the beer-consuming mood, to get a good buzz, check out these NYC restaurants with a fantastic collection of craft beer:

Tap Room No. 307
Alphabet City Beer Company
The Pony Bar

Beer Bread with Cheddar Crust
Makes one 9-inch loaf
Ingredients
  1. 3 cups all-purpose flour, sifted
  2. 3 tablespoons granulated white sugar
  3. 1 tablespoon baking powder
  4. 1 teaspoon salt
  5. 1 12-ounce choice of beer
  6. 2 tablespoons unsalted butter, melted
  7. 1/2 cup grated sharp cheddar cheese
Instructions
  1. Preheat the oven to 375˚F. Prepare a 9-inch loaf pan with a light coating of cooking spray and parchment paper.
  2. In a large bowl, using a whisk, combine the flour, granulated sugar, baking powder, and salt.
  3. Pour in the beer and whisk to fully incorporate.
  4. Pour the thick mixture into the loaf pan. Brush the melted butter over the top of the bread. Place into the oven on the middle rack, and bake for 45 minutes.
  5. After 45 minutes, remove the pan from the oven momentarily, and top with cheddar cheese; place back into the oven and cook for the remaining 15 minutes.
  6. Remove from oven, and let cool for 15 minutes before serving.
The Chefs Connection http://thechefsconnection.com/
 
Photo by Gregory Wittenstein

Related Posts

Comments are closed.