Beer Me

Manic Monday!

After brunch at Auntie Em’s, I ran around town all day, ending with an afternoon rehearsal for “Girlfriend.” This is the third project in two weeks that I’m shooting, so the second I got home I cracked open a cold one.

No I didn’t suddenly start drinking alcohol again; Abe wasn’t crazy about the 4-pack of Stout in the fridge, so I decided to make some bread with it.

(Mmmm. Beer Bread.)

Honey Beer Bread, actually – adapted from this recipe by Rainy Day Gal. I used a recent Old Bank batch that Joy had cultivated:

Combine 4 cups of all purpose white flour, 1 TB + 1 tsp. Baking Powder, and 1.5 tsp salt

Add 1/4 cup honey and the entire 16 oz. can of Stout

There was something meditative about stirring this foamy concoction…

…it comes together faster than you can say “Doh!”

Poured into two containers lined with wax paper – an 8×8 Pyrex + a loaf pan

Brushed with melted Earth Balance Coconut Spread on top

Into a 375-degree oven for 30-35 minutes, until an inserted knife comes out clean from the centers

Talk about rustic looking!

Washed out the bread bowl and tossed a simple salad in it –

Romaine, tomatoes, carrots, and Wafu Carrot Ginger Vinaigrette

Plus a hunk of beer bread

“Interesting,” Abe said when he took a bite.

There’s definitely a strong beer flavor, probably because I added more than the original recipe called for (I wanted to use up the entire can)

But that’s not a bad thing – actually, it tasted really yummy with sweet stuff! Abe added more Old Bank Honey to his, and I spread some Bonne Maman Fig Preserves on an additional piece for dessert

More fig action

I can’t believe how easy it was to bake my own bread! For those of you as afraid of yeast and baking as I am, beer bread is the answer. The rest of the loaves got cut, and are now being stored in the freezer for a quick thaw/toast whenever we want it.

What other vegetarian beer recipes should I try?

17 thoughts on “Beer Me

  1. Rachel

    I. love. beer. bread! I have a great recipe from my boyfriend’s mom but I haven’t had a chance to try and make it myself. You have inspired me! Definitely doing it soon!

  2. Cindy

    Admittedly, it took me about a year to get the knack of using yeast. The entire trick is the water temperature. Most recipes call for warm water, without much info beyond that. What they mean is water that is only about 110 Degrees, which is really tepid water. Running the hot water at your sink will get you there. You should still be able to put your hand in the stream, if you can’t the water is too hot.

    Of course you could measure the temperature. πŸ˜‰

  3. cathy/ShowFoodChef

    The pic that really got me on this one…that fig preserve glazing the beer bread. Wow, I wish you could send me a slice of that right now. I love how you made it feel like everyone could throw this together – great post! And thx for stopping by my blog – it always feels great πŸ˜€

  4. gluttonandstudent

    mmm beer bread. I’ve never had it, but now I want to make it!

    I don’t know of any vegetarian beer recipes, but I used to make Beer Butt chicken, which I really enjoyed. It makes the best crust on a roast chicken.

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