Some of you might read this and say to me…Travesty! How could you waste a beer making stupid bread? I’d first tell you that perhaps you should give our dear friends at AA a call, ya lush. Then I’d tell you that this is one of the most delicious quick breads on the planet. See, when we entertain we usually end up with a few or twelve extra beers in the fridge. There’s no way the two of us are going to get thru these considering that we have a beer maybe once or twice on the weekend. After our fourth of July party in which we’d ended up with an excess of beer I figured it was high time to make this glorious loaf of deliciousness. It’s crispy yet gooey. Moist and dense. It’s absolutely perfect slathered with some butter aside tea/coffee. Yes, I eat this for breakfast. Plus, what other alcohol is perfectly kosher to have at 7am? Crack open a beer for breakfast and people might be calling AA for you. Oh and I forgot to mention, with a total of 4 ingredients, this has got to be one of the easiest things to make on the planet. So give it a shot, even if you’re not a huge fan of beer. I guarantee you, you’ll be surprised at how much you love it.
First thing first. Preheat the oven to 350 degrees.
Next take your Self Rising Flour. A not so gentle note, DO NOT USE ALL PURPOSE FLOUR UNLESS YOU FIND THE CONVERSION OF HOW TO MAKE ALL PURPOSE FLOUR INTO SELF RISING FLOUR. If you use all purpose alone, it will not come out right.
Ahem, now that that’s out of the way, add 2 cups to a bowl.
Now add 1 cup sugar.
Next is beer selection. The more flavorful your beer, the more flavorful your bread. I’ve got a lady that I work with that uses Bud Light *shudders*. While it gives ME the heebedie jeebedies she says its really good. I’m a skeptic. I’d advise against it and I’d use something thats got a lot of flavor. I’ve used Killian’s Irish Red, all sorts of varieties of Sam Adams, etc. Because its delicious and in season, I’m using Sam Adams Summer Ale today. Plus its brewed with grains of paradise. You hear that people? Paradise in a bottle. Not to mention, its very very yummy.
Add it to your dry ingredients.
It’ll bubble and go all foamy. It’s okay - I promise.
Now stir it all together until its smooth and most of the bubbles have dissipated.
Now take a stick of room temperature butter. If your butter is cold, use my insta-room-temperature-butter-trick.
and use enough to coat the loaf pan generously with butter. It doesn’t take the whole stick but you’ll need some of it later to brush over the top so it won’t go to waste. As if butter ever goes to waste in my house, pssh.
Now pour the batter into the buttered pan.
It should fill the pan about halfway.
Now pop it in the oven.
Set the timer for 47 minutes. Yeah, 47 minutes exactly. I’m a few seconds off because my timer spazzes out if I don’t hit start in .0003 seconds of typing the time in.
After 47 minutes it’ll look like this.
Now take some of the leftover butter and brush it over the top of the bread. I know, Paula would be proud.
Until it looks gooey like this.
Pop it back in the oven for 3 more minutes so that the butter absorbs and makes the top all crispity crunchity and it’ll look like this! Yum. Serve it up with some butter. It’d also probably be pretty good as panini bread with some smoked mozzarella or gouda. Ooohhh, now that I think about it I wish I had some more so that I could make myself one of those. Enjoy!
Tags: breakfast · VegetarianComments
