Apricot Ale Bread

17 Aug

Someone who knows me quite well said rather excitedly that he’d just found a recipe for beer bread. I’ve gone through a bread-making phase in recent months, in large part due to the incredible utility of this book. I have to say though, the beer bread was even easier to make than the fool-proof and quick recipes that I normally use. The original recipe can be found here, on zestycook and is great for uber low maintenance bakers. The baking powder in the dough means that you don’t even have to wait for it to rise, while the butter gives it a rich, flavorful crust. Just mix everything together, pour beer into your dry ingredients, and then drench the dough in butter. Voila. Beer bread.

You’ll need:

  • 1 1/2 cups white flour
  • 1 1/2 cups wheat flour
  • 1/3 cup brown sugar
  • 4.5 tsps baking powder
  • 1 bottle of beer
  • 1/4 cup butter,melted

I chose to use a local beer known as St. Ambroise Apricot Ale, which gave the bread a really light sweetness, making it perfect for breakfast (especially with something like…blueberry jam). However, we ate it at a pot luck with spicy sausages, and the sweet and savory flavors balanced each other out quite well. I’d really like to try it with a darker oatmeal stout, and if you know of anyone who has successfully done so, please let me know in the comments. I might wind up trying it in the next few days anyways, just because the bread was so good.

To make:

(1) Sift together white flour, wheat flour, brown sugar and baking powder. Stir vigorously with a fork once sifted.

(2) Pour in your chosen bottle of beer (Drinking one during the baking process is also acceptable). Stir into the dry ingredients until the mixture achieves a uniform consistency.

(3) Preheat oven to 350.

(4) Place dough in a loaf pan. Melt butter on stove and pour melted butter on top of dough.

(5) Bake for about an hour, until the crust has risen and cracked along the top of the loaf, and is quite firm to the touch.

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One Response to “Apricot Ale Bread”

  1. Becca August 18, 2009 at 1:52 am #

    SO GOOD. Might also be tasty with some sharp cheddar? Though many things are. Really fantastic crust on this one – wow!

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