Wednesday, Feb. 26, 2014
Photo by Judith Hausman
Beer and bread equal best friends.
Beer is a great base for beef stew but usually I shamelessly gather the brews up and use them to make the easiest bread ever, in all kinds of variations, and the beer can be flat or fizzy.
You may already know this recipe; the original used self-rising flour, reducing the ingredients even further. This time, I used the recipe to finish up the last of the salsa, and played with the flour combination to create a heartier little loaf. The bread is dense and best eaten right away (or frozen right away). It’s perfect with leftover chili or wings. Try the cheesy version or another spice combination you are partial to. Maybe curry and sautéed onions?
Variations can include adding a 1/2 cup grated jack or cheddar cheese, or substituting onion for scallions, or caraway and dill seed for the spices. You can also vary the flour. Use 1 cup whole wheat flour, 1 cup rye flour and 1 cup white flour.
Servings: one loaf
- 2 to 3 scallions, minced
- 2 cloves garlic, minced
- olive oil
- 1/2 cup salsa (as spicy as you like)
- 2 cup whole wheat flour
- 1 cup white flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 cup plain yogurt
- 12 ounce beer
Preheat oven to 350 degrees. Sauté scallions and garlic in a pan with a little olive oil until soft. Add salsa. Remove pan from heat.
Mix together all dry ingredients, including spices. Add yogurt, beer and salsa mix to the flour combination. The batter will be very stiff. Add up to 2 tablespoons of water if it seems too dry.
Oil loaf pan and poor in batter. Bake for 35 to 45 minutes.
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