Wednesday, April 25, 2007

I Missed Dia. This is Semana de Cerveza

My beer intake has been kinda high for the week. Not high in the objective sense, but compared to what it should be for a finals week. It should be zero. It's not.
I won't elaborate any further than that other than to say that I have started cooking with it so that I won't have anymore around to drink until after T&E is over.
Enter, beer bread.
All you need is:
  • Loaf pan
  • 1 cup self-rising flour
  • 1 cup white granulated sugar
  • 1 flattened bottle of beer
  • 1 pinch salt
  • 1 stick butter

Mix the sugar, flour, salt, and beer in a bowl. If, for some reason, it is soupy rather than doughy, keep adding flour until it is doughy. Bake at 375 degrees for forty minutes. Take it out, cut it into slices, and let the butter melt over the top. You may want to cut some smaller hunks off of the butter and put them in between the slices. This bread is really just a vehicle for the butter. Trust me: Yea, butter.

Best eaten hot, but keeps well for a day or so. I don't know about beyond then because it never lasts that long in my apartment.



Ann said...

Hey, sounds good! I'll have to try it...

ELL said...

Beer bread -- The best, easiest recipe in history. I also have been singing its praises for years. What's really good is taking it out 15 minutes early and pouring the melted butter on top. Then when it cooks the butter gets browned w/ a little crispiness to it. Excellent!