Friday, July 16, 2010
Bread and Beer: A Match Made to Leaven
Together, bread and beer go way back. Civilization was built upon the farming of grains; since both have been a staple for ages, the question of whether those grains were first utilized in the making of bread or beer is a debate that stands beside the chicken or the egg. To debunk that argument, it has been said that ancient societies used bread in producing the earliest forms of beer. With so much history and such a great deal in common, the two were clearly meant to be. It only makes sense to join them once again in the perfect marriage that is beer bread.
Yield: 1 Loaf
- 1 Tbs olive oil
- ½ cup finely chopped scallions
- ¼ tsp fresh black pepper
- 1 garlic clove, minced
- 3 cups, AP flour
- 3 Tbs sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ cup gala apple, peeled and shredded
- 1 cup cheese applewood smoked cheddar or similar cheese
- 12 oz beer
- Cooking spray
- 2 Tbs melted butter, divided
• Preheat oven to 375 degrees.
• Heat oil in a small skillet, add shallots and apple to pan; cook for 7-10 minutes until browned, stirring occasionally. Stir in pepper and garlic, cook for about a minute.
• Combine flour, sugar, baking powder, and salt in a large bowl and stir together with a whisk. Make a well in the center and add onion/apple mixture, cheese, and beer; stir until moist.
• Pour batter into a 9” x 5” loaf pan coated with cooking spray. Drizzle 1 Tbs of melted butter over batter and bake for 35-45 minutes.
• Drizzle remaining butter over batter. Bake another 25 minutes until golden brown and a toothpick comes out clean. Cool.