Beer + Bread = Beer Bread

I’ve recently gotten into beer bread ’cause it’s cheap and easy to make. I’ve been going off the basic recipe that I got from my sister Di. It goes, more or less:

-3 cups of flour
-4 teaspoons baking powder
-1/2 cup sugar
-pinch of salt
-a beer

Then you mix them all together into a doughy lump, put into a greased bread pan, and bake at 350 degrees Farenheit for about an hour. It comes out like a slightly heavy, boozy bread. In other words, it’s delicious! (Don’t fear; that picture above is the raw dough… the finished bread looks a lot less dense and afterbirth-y)

I’m not sure why I’m compelled to do this, but I decided to write a bit about the bread I made last weekend. Maybe I’ll make it a regular feature of the blog, since I keep mixing up the recipe. In any case, this time I made some changes:

-I used Guinness. That was a good choice to make it darker, but it gave the final bread a bit of a bite that’s familiar to Guinness drinkers.
-I used less sugar, about 1/4 cup, and instead of sugar it was actually something called tapa de dulce. More or less, it’s like sugar cane that gets compressed and then ground. I think. They use it a lot here, and it’s sort of like brown sugar, but doesn’t really pack down as much. The end result is that you kinda get these little brown speckles in the finished bread. Kinda good.

-I used half regular flour and half whole-wheat. Makes it tastier and thicker. Probably more nutritious, too.

The tapa de dulce and the beer.

So basically, when it gets all gooey and nasty like in the picture below, it’s ready to go. It’s one of the lowest-maintenance breads out there, so I’d advise you to give it a go!

Hm, now I’m realizing I should have taken a picture of the golden loaf after it came out of the oven, too.
What an anticlimactic ending.
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2 thoughts on “Beer + Bread = Beer Bread

  1. Does this count as Latin-German fusion-comfort food? (I’m not counting the Irish since I know you meant to use a richtigen dunkel)

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