Saturday, January 12, 2008

When good beer goes bad...

...Make beer bread!

Well, it was my fault that a bottle of Wychwood's finest, a pint of Hobgoblin, got left too long in the freezer. After being turned into a beer-cicle, it just is no good for drinking, so my Yankee heritage took over and I made a loaf of beer bread (I could not in good conscience pour the beer down the drain-it is not cheap stuff!). It was as yummy as I remember it (especially with a big spoonful of apple butter on a warm slice), so here is the recipe:

Old-Fashioned Beer Bread

3 Cups flour (sifted!!!!!)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 Cup sugar
1 (12 ounce) beer
1/4 Cup melted butter

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer. Sifting flour will make this bread lighter and less dense… so DO IT (who wants to eat a beer brick?)
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.

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