Since I like quick and easy, I was intrigued when I saw fellow registered dietitian nutritionist, Maggie Green’s recipe for “dump and stir” bread. You can get more of Maggie’s recipes in her cookbook, The Kentucky Fresh Cookbook from her website: http://greenapron.com
Please enjoy guest blogger Maggie Green’s recipe for Beer Batter Bread. Try it. Let me know what you think:
“Dump and stir” savory breads make a quick addition to any meal. When made with a dark, rich stout, or in honor of Oktoberfest, a hearty German beer, this bread pairs well with fall fare such as soups, stews, or roasted meats and vegetables.
Beer Batter Bread
Makes one 9 x 5 x 3-inch loaf
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the loaf pan 3 cups unbleached all-purpose flour 1 tablespoon baking powder 3 tablespoons sugar 1 teaspoon salt One 12-ounce bottle stout or German beer at room temperature
Preheat the oven to 375°F. Brush one 9 x 5 x 3-inch loaf pan with some of the butter. In a bowl, combine the flour, baking powder, sugar, and salt. Add the beer and 2 tablespoons of the remaining melted butter, stirring just until combined. (The batter will be somewhat lumpy.) Pour the batter into the prepared loaf pan and drizzle with the remaining 2 tablespoons of melted butter. Bake for about 35 to 40 minutes or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes. Then turn out onto a wire rack to cool. Serve warm or at room temperature.