Terrible Beer, Excellent Beer Bread

The boy and I recently started dabbling in beer brewing. It’s a perfect thing for us to do together, what with combining curious kitchen experiments with science and chemistry (not to mention the wonderful world of beer packaging design. I can’t wait for a reason to whip up a F+T craft beer label!) But I think we’ve proven (twice now) that two recipe-ignoring, flavor-experimental cooks in one kitchen is too many. Our chocolate, ginger, sour cherry porter may have tipped the flavor scale…and not in a good way. After two weeks of carb-boy brewing and two weeks of fermenting in bottles we couldn’t wait to try our concoction…which tastes a bit like soy sauce…in my opinion.

3 cups all purpose flour (next time I’ll experiment with whole wheat flours and oats I think!)
3 Tbsp packed brown sugar
1 Tbsp baking powder
1 tsp salt
1 12oz. bottle of beer (I used some really terrible tasting porter, and my bread turned out great, so I’m gonna venture some shady advice that which 12oz bottle doesn’t matter a whole lot. But since you’ll probably end up with at least 5 more of them, I will recommend it’s one that you like)
3 Tbsp butter, melted

Preheat the oven to 375° and grease the sides of a loaf pan (generally 9”x5” or similar, I used a 6” round because that is the weird shape of bakeware that I own).
Combine all the ingredients in a mixing bowl. Whisk the flour, sugar, baking powder and salt a bit first, then pour in the beer and stir until fully combined but do not over mix. It will be lumpy and very sticky.
Transfer to the loaf pan, smooth out the top a bit (it will poof up and become nicely rough and crispy as it bakes). And pour melted butter over the top. Bake until the top poofs up and the edges of the crust start to turn golden 35-45 minutes. Let cool for at least 10-20 minutes before slicing so the soft inside has a chance to set.
Delicious with a bit of butter and light sprinkling of salt.


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