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.)
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?