Thursday, March 14, 2013

Beer Batter Bread

Can we just get ready for St. Patrick's Day already?  This is pretty much my most favorite holiday of the year, primarily because it's a day to celebrate drinking.  Yes, I'm sure there is another, deeper meaning behind St. Patrick's Day, but that's not where this blog post is going.

For the past few years, my roommate and I have had a St. Patrick's Day morning/brunch party in Hoboken.  Hoboken's St. Patty's Day is celebrated on the first Saturday of the month of March.  It's a long story, but that's how it is.  We didn't do that this year since my roommate is in the process of selling the apartment.  We wouldn't want a repeat of that wine-on-the-ceiling incident that occurred a few years ago...That would be no bueno.

But what I could have is this beer bread.  I whipped this up in a matter or minutes, and uh, it didn't actually make it to any parties anywhere.  I sort of ate it.  Could you blame me?  It's all buttery and beer-tasting and stuff.  So go make your own.  It takes no time at all.

Beer Batter Bread

  • 3 cups all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 (12 oz) bottle beer, at room temperature and unopened (I used Brooklyn Pennant Ale.)
  • 4 tablespoons unsalted butter, melted
  • cooking spray

1)  Preheat oven to 375 degrees F.  Spray a 9x5 inch loaf pan with cooking spray.

2) In a large bowl, whisk together the flour, brown sugar, baking powder and salt.

3) Open the beer and immediately pour it into the bowl with the dry ingredients.  There will be lots of foam, which is fine.

4) Stir the mixture until it just comes together.  It will be thick and a little lumpy, so using a fork or spoon is recommended for this step.

5) Pour the patter in the prepared loaf pan and spread into an even layer.

6) Drizzle the melted butter over the top of the batter.

7) Bake for about 35 minutes, or until a toothpick inserted into the center of the bread comes out clean.

8) Transfer the pan to a wire rack and allow the bread to cool for 5 minutes before turning it out of the pan.  Serve the bread warm or at room temperature.  Slathering with butter is optional, but recommended.

Clearly I forgot the recommended butter.  It was still delicious!

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