Unlike most college students, I don’t drink beer. Honestly, I think it’s pretty disgusting. I will try any beer someone puts in front of me, but so far they’ve all been on the scale from not great to completely repulsive. Someday, perhaps I’ll find one I like.
But until then, I do love things cooked with beer. Beer-battered halibut and beer pancakes are pretty delicious, but I don’t make them often (or really ever.) What I do pretty regularly make is beer bread. This particular recipe is excellent so I’ve never felt the need to try any others. The best part is the only ingredients you really need to measure are dry, so you don’t dirty any of your measuring cups and spoons. (If you’re like me and have less than one of each, this is really nice.)
I’ve made this with several different beers and while they’ve all been good, my hands-down favorite has been with a Honey Raspberry Ale by Spanish Peaks Brewing Co. I original bought it because I thought just maybe it would be a beer I like to drink. I didn’t. However it makes fabulous bread so no loss.
This bread (with any beer) goes great with stews or meatloaf, or just as a midday snack. Warmed and buttered, toasted with peanut butter, or just plain, it’s a delicious addition to any day. Plus it has half whole-wheat flour so that makes it healthy, right?
Whole Wheat Beer BreadFrom Allrecipes
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup packed brown sugar
1 (12 fluid ounce) can or bottle beer
- Preheat oven to 350°F and lightly grease a 9×5 inch loaf pan.
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, salt and brown sugar.
- Pour in beer and stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
- Let cool briefly before slicing.