My niece, Annie, and her boyfriend, Chris, spent a few days with us over the August long weekend, and we had a fine time! Naturally, Annie and I spent an inordinate amount of time discussing vegan recipes and strategies. She has a nutritionist friend on speed dial, so I was able to get answers to all my sprouting questions, which was a bonus! When she arrived home, she sent me a recipe for beer bread that I couldn’t resist making immediately.
James loved it with butter…then with Imperial cheese….then with jam. I ate just a corner of a piece because I’m trying to avoid white flour, but it was very, very good…and so easy! I’m going to try a loaf with whole wheat bread tomorrow because it seems to be quite healthy (i.e., no added fat) other than the white flour. I’m also going to try another loaf for James with some of the additions Annie suggested.
Here’s the recipe…directly from Annie!
3 cups unbleached flour
1 tbsp granulated sugar
1 tbsp baking powder
1 tsp salt
12 oz of beer (one can does fine. ANY beer will do… [Annie’s] favourite is PBR because it has a mild flavour)
Glaze: 1 egg & 2 teaspoons of water
(This is the “base” of the bread–then you add whatever the heck you want to it! [Annie’s] personal favourite is cheddar cheese, green onion, caramelized onion and rock salt on top. Also, adding feta cheese, basil, and chopped sun dried tomatoes is great too.)
Heat oven to 375. Combine all dry ingredients in a bowl (I sift them all together and then give them a stir so everything is evenly mixed).
-Pour beer into a measuring glass
-Create a well in the middle of the dry ingredients and slowly pour in the beer (I try to pour with as little headiness as possible so it stays nice and fizzy when you mix it)
-Use your hands to mix bread until it’s one giant, sticky clump
-Pop it into an 8-inch GREASED bread pan and bake for 45 minutes