Tonight my children ate bread and butter for dinner. And not much else.
For a moment I wondered if this made me a bad mother. And then I remembered that it was homemade butter and this home-baked beer bread. Not so bad, then.
Work has been stressful and I've been traveling more than I'd prefer. When I'm home, I want comfort food. I love this beer bread recipe because I can get it into the oven in less than five minutes. And because it makes the house smell good. And because it's equally good topped with melted cheese or with peanut butter and jelly. (For the record, I tested that last bit twice yesterday. Two meals of beer bread with melted cheese, and two of beer bread with peanut butter and jelly. Both wonderful.)
I prefer this beer bread sliced thick and toasted. It's a little sweet, which makes it perfect for cheese, jam, peanut butter, or just plain butter. Trust me: You'll be glad you used those five minutes so wisely.
One of the simplest and most satisfying quick breads you'll ever throw together. Toast it, slather it with butter, and dig in.
Ingredients2 1/2 cups all-purpose flour1/2 cup whole wheat flour1/4 cup wheat germ1/4 cup dark or light brown sugar1/2 tsp salt2 tsp baking powder1 12-ounce bottle of beer4 Tbsp butter, melted
Preheat the oven to 375 degrees. Spray a large loaf pan with cooking spray.In a large bowl, whisk together the flours, wheat germ, sugar, salt and baking powder. (I always sift the baking powder through a small strainer to make sure there are no lumps.) Add the beer and mix well.Pour the batter into a greased loaf pan and drizzle the melted butter over the top. Bake 45 minutes or until the top is golden and a toothpick comes out clean.
DetailsPrep time: Cook time: Total time: Yield: 1 loaf