Easy Stout Bread

February 24, 2016

Ever wonder what to do with any leftover beer?  Do you have beer in the house brought over by friends that you don't necessarily enjoy drinking?  Why not turn it into bread!  This recipe is the easiest bread recipe you will find…  no kneading, no mess, no need to overwork the dough or even rest it.  Give it a try and use this delicious bread for sandwiches or as accompaniment for soups and stews.

 

Yield: 1 loaf

 

Ingredients:

 

3 cups                          Flour

1 Tbsp                          Baking powder

3 Tbsp                          Sugar

1 tsp                             Kosher salt

2 bottle or large can  Stout or any dark beer at room temperature (12 ounces)

1/4 cup                         Butter, melted

 

Method:

 

  1. Preheat the oven to 375ºF

  2. In a mixing bowl (glass, ceramic or stainless steel) combine all dry ingredients.  Use a whisk to better incorporate them.

  3. Add all the beer at once mixing as little as possible using a spatula.  The batter should be lumpy and not over mixed.

  4. Pour the batter into a 9x5x3 inch loaf pan and brush with melted butter.  Bake in the oven for 35 to 40 minutes, or until an inserted toothpick comes out clean.  Try inserting it deep in the middle of the loaf to check.

  5. Remove from the oven and turn out onto a rack to cool.

 

 

Notes:

 

  • Other beers may be used, just keep in mind that different beers will impart different flavours.

  • Bread is on the denser side, but it is truly delicious!

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#1 

Prep, cut and measure ingredients before you start cooking to ease the process.  Organization is key and lists are your friends.

 

#2

Put a dish towel or a damp paper towel under your cutting board to keep it from slipping and moving around.

 

#3

Grate garlic and ginger with a microplane instead of mincing them with a knife.

 

#4

"Clean as you go" so you are not overwhelmed when you are done.  Find those down moments to wash utensils, pots & pans, and wipe counters, so you can enjoy your food and not have to clean all at the end.

 

#5

Use fresh herbs at the end of the cooking process to add freshness and flavour to the dish, but add dry herbs at the beginning to extract the most flavour possible.

 

#6

Season in layers...  this means to add a little salt and pepper every time you add a new ingredient to the pot/pan.  This will ensure all your ingredients are well seasoned and you will just have to adjust seasoning at the end.

 

#7

Recipes are just guidelines.  Feel free replacing ingredients with similar ones you like.  And remember, time and temperatures may vary according to sizes of the food and your appliances.

 

ABE'S COOKING TIPS & POINTERS

© 2016 by Abraham Wornovitzky for On My Table Today