I had no time this weekend to even think.
I literally did nothing besides work, run, clean the house, sleep (barely), and eat.
Unfortunately, I totally forgot to feed my sourdough starter to make bread for the week. I’m not sure I really would have had the time to, though.
Realizing I have no food in the house, I decided bread was probably necessary. I opted for a quick bread I used to make all the time in undergrad- beer bread!!
This bread is so ridiculously easy and delicious (if you like beer) (which I do) (a lot).
The recipe calls for a lager, but I have used it all. PBR is one of my favorites to make this bread with. My ex boyfriend (who hated to drink and also hated beer) loved making this with Sam Adams Cherry Wheat. I don’t like it so much because it comes out a little bit too sweet. Today I made this with Upland Wheat. I also made a couple other changes from the original recipe. Instead of 3 tablespoons white sugar, I used 3 tablespoons brown sugar. I also used all wheat flour instead of white.
I’ve had mixed results, texture wise, with this bread in the past. It has come out with a very hard crust, it has come out dense, and it has also come out undercooked. I have no idea if that is a fault on my part (quite possible) or differences in the beer used. For instance, PBR always seems to make a denser bread with a harder crust.
Tonight’s bread turned out amazing fluffly and moist on the inside with a crispy crust on the outside. I think the moistness has a lot to do with the wheat flour and brown sugar. Interestingly, I don’t think this bread has as much of a beer flavor as previous loaves I’ve made. It’s still delicious and I think it will be good for lunch, possibly with my almond butter.
-preheat oven to 400 degrees C
-combine 2-1/4 cups wheat flour, 3 tablespoons brown sugar, 1 tablesppoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Create a well in the middle of the dry ingredients to pour the liquid ingredients into.
-pour 12 ounces of beer and 2 tablespoons olive oil into the well
-mix until just blended (this always reminds me of my mom because she is a stickler on making sure baked goods aren’t over mixed)
-pour into an 8 inch bread pan and bake for 45 minutes
-remove to cooling rack and let cool
Total Cost: $3.93
-organic wheat flour: $2.23
-1 beer: $1.20
-brown sugar, baking soda, baking powder, salt, olive oil: no more than $0.50
This was definitely more expensive than other breads I have made, but it’s great in a pinch when you don’t necessarily have the money to go and buy bread, but have a lot of random ingredients and not a lot of time.