While I am a
definite fan of sweet quick breads
(This Brown
Sugar Banana Bread being one of my favorites.), I wasn't so sure that I would be much
of a fan of the savory quick bread. To
have a quick bread that was not sweet just didn’t seem right somehow. Wrong! Allow
me to introduce you to a delicious, easy quick bread that my aunt made for dad
and me when we all got together for lunch last week. This is so good that I couldn’t
stop eating it. Slathered with butter, it makes a wonderful addition to any
meal; piled alongside a bowl of soup, stew, or chili, it
will be amazing! Here is the recipe from my aunt (Thank you, Carol!) along with
her notes in parentheses. Honestly, you cannot go wrong with this one, and
everyone will love it.
Beer Bread
3 cups flour (I
didn’t sift, but I did spoon it into the measuring cup before leveling)
1-1/2 teaspoons salt
1-1/2 Tablespoons
baking powder (1 Tbsp. plus 1-1/2 tsp.)
3 Tablespoons sugar
½ teaspoon dried
oregano, dried basil, or cracked rosemary, optional (I didn’t use any herbs)
1 12-ounce bottle of
beer, room temperature
Topping:
¼ cup butter, melted
¼ teaspoon garlic
powder
Preheat oven to 350ºF. Lightly grease a
loaf pan (5” x 9” or 4.5” x 8.5” both work), set aside.
In a large bowl,
combine the flour, salt, baking powder, sugar and herbs, if using. Add the beer and stir until blended. Turn
mixture into prepared loaf pan. Bake
for 1 hour.
Combine the butter
and garlic powder. Remove the bread from
the oven. Pour the butter mixture over
the top. Allow the bread to rest in the
pan for 10-15 minutes before removing.
Yield: 12 slices
The bread is easier
to slice when cool, but is so delicious when warm.
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