Wednesday, May 20, 2009

Beer Bread

Did you know you could make bread with beer? And that it's easy? Delicious, too?! Mark has been scouting around for something edible these days, and since I've been writing more than cooking, he's been stuck with blue tortilla chips from his graduation party, and some nasty fire-roasted tomato salsa. I wanted to make him some muffins, but I figured the Coconut Oatmeal Pie would breakfast for a few days, so I went with sandwich bread instead. (The boy loves him some turkey and cheese!) This bread was done, start to finish, in an hour. It's not optimal, because it's not soaked or sprouted, but it was good and fast, and with a husband who thinks bread should be at every meal, sometimes you just gotta improvise!

2 cups whole wheat flour
1 cup bread flour
1 T baking powder (fresh!)
1 t sugar
1 t salt
12 ounces beer
1/2 cup finely grated cheddar cheese (optional)
2 T fresh dill, chopped

Preheat oven to 375
Mix all ingredients except beer.
Add beer slowly, stirring just to combine. It will be a very thick batter!
Bake for 45 minutes.


1 comment:

  1. now thats one manly bread- I guess to compensate for the nutrional losses you could use an organic local beer. ha!