Here is a bread that you can throw together an hour before dinner, and come away with a very satisfying product.
I typically make yeast breads more often than quick breads, and one of my favorite yeast bread recipes contains a generous dash of microbrew. However, I have seen beer quick bread recipes floating around on the internet for awhile, and decided to give one a try.
I used a bottle of farmhouse ale and threw in some cocoa powder for color (and some antioxidants), and was very happy with the result.
This recipe makes a soft, slightly crumbly bread that is great with butter or peanut butter. My favorite topping was peanut butter with beer jelly!
Make sure to use a beer that you like, because you will taste it.
2 cups whole wheat flour
1 cup white flour
1 tablespoon baking soda
1 tablespoon cocoa powder
1 12 oz beer
2 tablespoons water
1. Preheat the oven to 375 degrees and spray a loaf pan with nonstick cooking spray.
2. In a large bowl, sift together the dry ingredients. Pour in the beer and water, and stir until combined. The dough should be a little thicker than muffin batter, but thinner than cookie dough. If it is too dry, add a little more water.
3. Scrape the batter into the prepared loaf pan and bake for 45 minutes, until the top is browned and a tester inserted at the center comes out clean.