With Sweet Dreams and Even Sweeter Days

Sunday, September 16, 2012

Beer Batter Bread

The old standby.

A favorite sweatshirt.

A song that brings you back to a certain time with only a few notes.

A birthday meal.

Something that, if had every day would certainly not be the most extraordinary, but every once in awhile feels like the best thing in the world.

In a baking life where repeats are practically nonexistent, this beer batter bread is a wonderful standby.  I think I've made it around 4-5 times in the past few years (which trust me is monumental) and every time I wonder how it's taken me so long to come back to it.

Yeasty and chewy, comforting with just a hint of sweetness, the perfect bread to whip up on a whim.

It goes great with soups, sandwiches, and all on its own, preferably smeared with some softened butter and a generous sprinkle of sea salt.

My next idea is a a killer breakfast sandwich loaded up with bacon eggs and cheddar on this, or a grilled cheese would be amazing too.

The options are endless and if you try this out with a different beer every time, you'll never be bored.

And I recommend you do just that.

Easy and wonderful every time.

An enduring favorite of mine.


Beer Batter Bread
Printer Friendly Version
Servings: 1 loaf

- 3 cups flour
- 3 Tbsp packed light brown sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1 (12oz) bottle of beer (unopened at room temperature)
- 4 Tbsp unsalted butter (melted)

Preheat oven to 375 degress F.  Grease a 9x5 inch baking loaf pan.  In a bowl stir together flour, sugar, baking powder, and salt.  Open the beer and add all at once.  Stir until just combined.  Pour into pan and drizzle with melted butter.  Bake 35-40 minutes or until a cake tester or toothpick comes out clean.  Let rest in pan on a wire rack for 5 minutes, the turn out onto wire rack.  Serve warm or at room temperature with butter.  Or with soup.  Or make killer sandwiches.  Anything goes.  Enjoy.

Recipe adapted from: The William Sonoma Baking Book

No comments:

Post a Comment