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Beer Bread--Oh So Good and Simple

Posted Aug 07 2009 12:19pm



I have been a *wee bit* obsessed with beer bread for quite some time....it's so good I can easily eat an entire loaf. But what you might not know is how EASY it is to make and how impressed people are with you when you make it. One can imagine the ooohhhs and awwwws you hear when it slips out that you have just thrown together a homemade loaf of bread. Picture yourself as a busy mom juggling the carpool, errands, and soccer practice. To then say, "I've got to run, got a loaf of bread in the oven...yes, of course it's from scratch". At that moment, you are a rock star .

What you don't need to tell people is that beer bread is a "quick bread". Quick breads use baking powder or soda to rise instead of yeast. Other quick breads include Irish Soda Bread, Corn Bread, Banana Bread and Biscuits...you get the idea.

The other day I came upon a recipe for dill-cheddar-beer bread on the Blog Dine and Dish. It reignited my spark for this tasty meal... I meanslice of heaven bread. So I immediately went to work in the kitchen coming up with the Daily Diner version. After a few attempts, we came up with one that is easy, quick, healthy, and most importantly, tasty. Note: There is not need to add any herbs or other spices when using the freshly milled whole grain flour. We found, in our little test kitchen, that the flavor of the freshly milled whole grain and the beer overpowered anything else.



(yes, that is Pabst Blue Ribbon Beer!)

In Daily Diner style, this recipe calls for freshly milled grains. Milling grains at home gives us a truly whole grain flour that packs a powerful nutritional punch unlike that of store bought flours. There are three parts to a grain: 1. bran, 2. germ, and 3. endosperm. In a grain, the germ (for instance, wheat germ) is the vitamin, mineral and oil rich part of the kernel. The germ in wheat berries contain your B and E vitamins, Folic Acid, calcium, protein, magnesium, iron and much more. The germ is often removed in commercial processing because it contains oil that will go rancid if not stored properly. Only 100% whole grain flour contains all three parts. Commercially processed white and wheat flours have the germ removed.


Nutrition aside, flour from freshly milled grains has the most wonderful flavor and makes spectacular beer bread.


Beer Bread
3 Cups Whole Grain Wheat Flour (freshly milled if possible)
3 T butter or ghee, melted
1 T Sucanat/rapadura /honey
1 T Baking Powder (aluminum free)
1 t salt
1, 12oz can LIGHT beer (I'm not talking calories, I'm talking color, darker beers are over powering)

Directions:
preheat oven to 375.
Gently mix flour, sugar, salt and baking powder in a large bowl. Add butter and beer slowly to prevent bubbling over. Batter will be thick. Pour into a prepared loaf pan and bake for 45 minutes or until a knife comes out clean.






Don't forget to serve it with a healthy spread of butter...oh yum.







This recipe is part ofFood Renegade's Fight Back Friday.




















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