Jan 16, 2014

classic beer bread

...And we're off!  The new semester is off and running.  Four days down and quite a few left to go.

Sometimes it's the little things that get you through these crazy exhausting days and the sleepy-eyed mornings.  We got cupcakes to cover 2 of the days, a little treat to look forward to after a day of stumbling through classes (as if I hadn't taught in weeks...oh wait).  They kind of made my day.   Twice.

This was my pre-semester breakdown food.  Classic beer bread...moist, buttery, and so irresistible.  It took literally 3 minutes to make prior to oven time.  It's dangerously quick to make.  So, after a rough one, this may be the way to go.

Classic Beer Bread
Recipe from Bread by Williams-Sonoma
Makes 1 loaf

  • 3 cups flour
  • 3 tbsp light brown sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 bottle beer, at room temperature, unopened
  • 4 tbsp unsalted butter, melted
Preheat the oven to 375 degrees.  Grease a loaf pan.  In a large bowl, mix the flour, brown sugar, baking powder and salt.  Add the beer and stir just until combined.  Put the batter into the prepared loaf pan and drizzle it with the melted butter.  Bake for about 35-40 minutes, until it's starting to brown and a toothpick inserted in the center comes out clean.  Allow the bread to cool in the pan for about 5 minutes before removing it onto a rack.   Bread won't keep long, so eat it within a day or two.

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