I have another confession to make.
I don’t like beer.
Really, I never have (but I admit I did go through a stage in college where dollar pitchers seemed reasonable and worth it). Other than that, I pretty much can do without. I much prefer a mixed drink or a nice glass of red wine.
But I was really, really intrigued when I saw this recipe at Stonegable. The picture of this recipe was mouth-watering, and I needed a bread fix, badly. This easy quickbread fit the bill.
Beer Bread, from Stonegable
2 1/4 c all-purpose flour
3 T sugar
1/2 t baking soda
1 T baking powder
dash of salt
2 T vegetable oil
1 bottle beer
1 T butter
Heat oven to 400 degrees. Combine flour, sugar, baking soda, baking powder and salt. Mix to distribute evenly.
Pour oil and beer over batter and mix by hand. Only mix until all the liquid has been incorporated, about 30-50 strokes. Turn out into a well-greased loaf pan. Dot top of batter with butter.
Bake for 45 minutes until risen and golden brown. Remove from oven and let sit in pan for 10 minutes. Turn out onto cutting board.
If you like beer, you’re gonna like this bread.
If you don’t like beer, it’s still pretty tasty – but it does have a beer-y aftertaste. I didn’t mind it, especially when I spread a little butter on top.
I did learn a couple of important lessons from this bread:
1. When is says mix by hand, it means to use a spoon and a little wrist power, not your actual hands. This was abundantly clear after my hands were covered in the sticky, wet batter.
2. Adding the dollops of butter after the baking is not quite the same as actually remembering to do it beforehand.
The bigger lesson these small mistakes indicated: Do not SKIM the recipe. You’d really think I’d better at this, a hundred-plus posts in, but when I’m scattered – it shows.
But I’ve also realized that I can move on from these mistakes – and the food doesn’t have to reflect them. Just check out this lovely loaf.