Beer Batter Bread
Beth Hensperger and Beer Batter Bread, to the rescue. Master Chow loved this! The taste of the beer that you use really comes through, so pick one that you like. I added 1/4 teaspoon of cayenne to the batter, and even for me (I don't like a lot of heat in food) that wasn't quite enough, so you may want to eliminate it, increase it, or substitute other herbs. Dill and caraway might be a nice combination, or rosemary.
The bread is best the day it is baked, but I froze some and it was wonderful, toasted with butter, a few days later.
- 3 cups (15 oz./470 g) unbleached all-purpose flour
- 3 Tablespoons firmly packed light brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon powdered cayenne pepper
- 1 bottle (12 fl. oz./ 375 ml) beer, unopened and at room temperature
- 4 Tablespoons unsalted butter, melted, plus extra for greasing the pan
Preheat the oven to 375 F, and grease a 9-by-5 inch loaf pan. Place a rimmed baking sheet in the oven, on the middle rack, while you prepare the batter.
In a large bowl, mix together the dry ingredients. Open the beer and add it all at once - it will foam up, so be sure to use a large bowl. Stir briskly just until ingredients are combined, about 2o strokes. The batter should be slightly lumpy and thick. Pour into loaf pan, and drizzle with the melted butter.
Place the loaf pan on the baking sheet in the oven. Bake about 35-40 minutes, or until the top is golden brown and crusty, and a cake tester inserted in the middle comes out clean. Let loaf rest about 5 minutes before turning out onto a cooling rack.
Enjoy with plenty of butter, or plain.