Last night, after working late with a couple coworkers, I came home to an empty house. I had my glass of wine on the table, Harry Potter on the tv, and my igoogle bookmarking my favorite blogs and hundreds of recipes I want to try. Since my coworkers stayed late on my behalf, I thought I’d bake them a treat over the weekend – perhaps cookies or a pound cake. I’ve yet to decide on a recipe for them, but stumbled across this Beer Bread recipe from The Novice Chef. I immediately thought back to that Pampered Chef recipe. Knowing that homemade is always better and having nothing else on my plate, I immediately went into the kitchen to make it.
5 minutes later, I was done. Back to my seat on the couch, starting this blog post, and keeping my fingers crossed that the bread is everything I was hoping it would be. It was. It had that wonderful spongy consistency I had hoped for, with just a slight sweetness from the beer.
Serve as an appetizer with dip (spinach dip or a crab dip come immediately to mind), as a snack with butter, or as an accompaniment with dinner (such as chili, stew, steak).
Makes 1 loaf
3 c. all-purpose flour
3 Tbs. sugar
1 Tbs. baking powder
1 tsp. salt
12 oz. (1 bottle) beer
1/4 c. (1/2 stick) unsalted butter, melted
Preheat oven to 350F.
Grease a 9-in. loaf pan and set aside.
In a medium bowl, whisk dry ingredients until combined.
Switch to a wooden spoon and stir in beer. Be sure to get the bottom! The dough will very sticky.
Pour half of melted butter into bottom of loaf pan, then dough. Top with remaining butter.
Bake 50-60 minutes, until golden brown.