Thanksgiving break cannot come soon enough. I haven't been home since the summer, and I am feeling myself slowly lose energy. The fading light doesn't help, since I can't say I'm very productive at night. So what have I been up to since I last posted...well, I acquired a bread machine (it is very bizarre and I'm kind of afraid of it), had a taiko drumming concert (like this guy, except less hardcore awesome), and it was my 22nd birthday! Oh man, so old. Twenty two somehow seems more important than 21. Like I've passed all those young adult milestone ages (16, 18, 21) and now...just uncharted territory.
That's a beer. I hate beer. I've never found the appeal, and when people talk about the nutty or sweet notes (beer isn't sweet, who are you kidding), I get nothing. I suppose is a little embarrassing. I'm supposed to be this food connoisseur (apparently). But it all tastes like bilge water to me. Except for this peach beer I had in Belgium, which tasted nothing like beer at all. Probably why I enjoyed it. Perhaps you are asking why I have a beer then? Actually, it's unlikely you're asking that, since this is a cooking blog. Obviously I'm going to make something with it!
And that something is beer bread. Oh baby. I had never had beer bread until this summer, and let me tell you, it is magical. The top does this funky, lumpy thing while the inside stays soft and tender. And it is so, sooooo easy. It takes like five seconds to mix everything together. I like it with an inordinate amount of butter and honey spread on top. And my sister, who is gluten intolerant, ate it and said it was worth the extreme gastrointestinal discomfort, if that convinces you at all.
Honey Beer Bread
from Cookie Monster Cooking
3 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons honey
1 bottle (12 ounce) your favorite beer. Or any beer, if you hate it all and have no favorite, haha.
4 tablespoons unsalted butter, melted and cooled slightly
Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan with nonstick cooking spray or butter. Set aside.
In a large bowl, whisk together both kinds of flour, the sugar, baking powder and salt. Add in the honey and beer and mix until just combined. Spread the batter evenly in the prepared pan. Evenly pour the melted butter over the top of the batter.
Transfer the pan to the oven and place a baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.
That's a beer. I hate beer. I've never found the appeal, and when people talk about the nutty or sweet notes (beer isn't sweet, who are you kidding), I get nothing. I suppose is a little embarrassing. I'm supposed to be this food connoisseur (apparently). But it all tastes like bilge water to me. Except for this peach beer I had in Belgium, which tasted nothing like beer at all. Probably why I enjoyed it. Perhaps you are asking why I have a beer then? Actually, it's unlikely you're asking that, since this is a cooking blog. Obviously I'm going to make something with it!
And that something is beer bread. Oh baby. I had never had beer bread until this summer, and let me tell you, it is magical. The top does this funky, lumpy thing while the inside stays soft and tender. And it is so, sooooo easy. It takes like five seconds to mix everything together. I like it with an inordinate amount of butter and honey spread on top. And my sister, who is gluten intolerant, ate it and said it was worth the extreme gastrointestinal discomfort, if that convinces you at all.
Honey Beer Bread
from Cookie Monster Cooking
3 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons honey
1 bottle (12 ounce) your favorite beer. Or any beer, if you hate it all and have no favorite, haha.
4 tablespoons unsalted butter, melted and cooled slightly
In a large bowl, whisk together both kinds of flour, the sugar, baking powder and salt. Add in the honey and beer and mix until just combined. Spread the batter evenly in the prepared pan. Evenly pour the melted butter over the top of the batter.
Transfer the pan to the oven and place a baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.
I love the way the bread is just tearing apart--you know they're good when a little flake of bread comes off between the two rolls! Definitely pinning these for later!
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