All the way in back of my fridge is a lonely bottle of beer. It used to belong to a sampler pack of beer my sister bought the last time she visited. Which I’m embarrassed to say was around Thanksgiving. I have no idea who though pine scented beer would be a good idea. Now it’s been banished in the recesses of my fridge behind tubs of yogurt, hummus and that huge jar of pickles my kids promised they would eat.
The best thing about this recipe is that you can experiment. Make it sweet or savory. The beer you use can change the flavor. I think with the alpine, I might throw in some dried cranberries.
Try Sam Adams Cherry Wheat and throw dried cherries in the mix. Or maybe some Guinness and dark chocolate bits. Oooh, I haven’t tried that one yet, but I think I will now! Shredded cheese is good too.
Let me know if you decide to make it. I’ll come over!
Thien-Kim’s Fabulous Beer Bread (Whole Wheat version)
One 12 ounce bottle of your favorite beer
Preheat oven to 375F. Mix all dry ingredients in bowl. Add beer all at once. Mix as little as possible—batter should be lumpy. Poor batter into greased loaf pan. Bake for 30 minutes. Remove, brush with melted butter until thoroughly coated—let some drip down the sides. Bake an additional 5-10 minutes until crisp and golden. Remove from pan and cool. Serve plain or buttered.