…it was a sign!
(Yes, I know it looks like balsamic vinegar. It’s not, people. It’s stout.)
This was previously thawed, leftover Murphy’s that I stored in an old salad dressing bottle after making chili a few weeks ago. Did a little research online, and apparently freezing beer won’t affect the recipe.
I already made beer bread, this time I tried a sweet version!
Combine flour, baking powder, salt, sugar, vanilla, chocolate chips (I used Enjoy Life Mega Chunks which are dairy/soy/nut-free)
The star ingredient:
No foaminess left. Sad.
Harder to come together too – had to get down and dirty with my hands this time
Pressed into a loaf pan. Said a prayer.
While that baked, I enjoyed breakfast and the latest NY Times Magazine
[ It’s the “Food and Drink” issue – tons of great articles in there! ]
Back to baking – brushed the bread with coconut spread during the last 10 minutes
It came out looking (and smelling) spectacular!
Am particularly smitten with its chocolate-y heel…
…and this crater on the side:
Chocolate Beer Bread (adapted from Taylor Takes a Taste)
- 3 cups all purpose, unbleached flour
- 1.5 tsp salt
- 4.5 tsp baking powder
- 1/3 cup white sugar
- 1 cup vegan chocolate chips
- 1/2 tsp vanilla
- 12 ounces stout (Frozen/thawed and flat. Or not.)
- 1 TB Coconut Spread
Preheat oven to 375 degrees. In a large bowl, mix all the dry ingredients, then add the vanilla and stout. Use your hands to mix into a dough, then press into a parchment-lined loaf pan. Bake for 45 minutes, then brush with melted Coconut Spread and return to oven for another 10 minutes, until a knife inserted in the middle comes out clean.
Unfortunately, we all have to wait to find out how it tastes – I’m bringing the bread to a friend’s house tomorrow. (D’oh!)
P.S. – If you missed the post, I’m hosting a giveaway through Thursday for a Shabby Apple skirt