Saturday, October 23, 2010


This one is actually a recipe from pre-blogging days that I decided to try to with a different kind of beer. We used to make this in the height of our poorness with pbr because I would feel the need to bake and these ingredients would be the only ones we had around. When you make it with a really nice wheat ale or something it ends up being really sweet and awesome but when you use pbr, it tastes exactly like pbr. Which pleased Benny quite a bit. There was also an incident in which we used bacon fat instead of butter and let me tell you, it was the manliest tasting thing I can imagine. Like drinking a can of bacon-flavored pbr. Delicious.

Anyway, I'm having trouble locating the actual recipe we used to use and we had some nice dark beer around our house a couple days ago that I think is local to the Pacific Northwest, (Or at least I've never seen it in Chicago) so I decided to hunt for a new beer bread recipe. This one was good, but I doubled the butter and next time I'll be adding a bit more sugar, maybe a bit more honey, and I might want to spice it up a little. We'll see.

Recipe soundtrack: "Pastora Divine" by White Flight

from Gimme Some Oven


3 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2 Tbsp. honey or agave nectar
1 bottle (12 ounces) beer
1 stick butter, melted (The original recipe called for 1/2 a stick, so this is after the doubling.)


(Makes 1 loaf)

Preheat the oven to 350 degrees F. Grease a loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed.

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. It will be kind of gross-looking, like so:

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

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