I think I have a problem.
A couple of weeks ago I made a homemade beer bread. It was INSANE. I mean, like so wheaty and dense and buttery and delicious. The whole loaf went really quickly, like less than 12 hours quickly, and the whole family loved it. I may or may not have sent Big Zoom to preschool with a touch of alcohol in his system. Hey, he’s half European isn’t he?
No but seriously, this bread is delicious. It’s not boozy, per se, but it does have a hit of hoppiness to it. Side note: our dog is named Barley (like after one of the main ingredients in beer) and we’ve always said that if we got another dog (which we most certainly won’t right now) we’d name it Hopps. How cute! Barley and Hopps! Get it? I digress.
I’ll go ahead and claim to be the beer officiando in the family. While Mr. Zoom consumes MUCH more of the stuff than I do, he prefers something light and from a can and well, cheap. And, me? I’d take a tall dark microbrew over a cocktail or glass of wine ANY DAY OF THE WEEK.
Truth be told, I don’t really drink much at all. And, I mean that. I developed some sort of allergy (gasp) to the sulfates in wine after college (or at least my mind cleared enough to realize it was an allergy after college) and anytime I have more than 2 glasses of the stuff I get sick like a schoolgirl after a bootle of Boones Farm. We don’t really keep liquor in the house, and the kind of beer I like doesn’t lend well to trimming the waistline. So I stick to 2 or 3 bottles a week, mostly on the weekend, and it works for me. I’m not 21 anymore and a hangover + two screaming toddlers + plus an inevitable 7am wake up call just isn’t worth it.
But beer, wine, or liquor in my cooking….FAIR GAME. I’ve become obsessed with cooking with beer. In fact as we speak I’m trying to figure out how I can top a Guinness beef pie with some sort of beer bread topping. What? It’s almost St. Patricks Day! Wine in a cream sauce? Sure thing. Vodka in a marinara? Yes please. There’s something about a hint of alcohol that brings a whole new layer of flavor to a dish. It’s one I really really like.
The first thing I thought of after making a batch of this delicious beer bread was what else I could do with it. Naturally my mind immediately wandered to a Crockpot Beer BBQ Chicken recipe that I absolutely adore by How Sweet Eats. I make it once a month. At least. We eat it over rice with black beans, open-faced on soft doughy buns, in soft flour tortillas with red onions and avocado, on top of homemade pizza…I mean I could go on. So I thought, why not give the Beer BBQ Chicken a go over the buttery beer bread.
You guys. It was SPOT ON. So delicious and just different enough to make me ready for to whip up the next loaf of this bread as soon as I can. I’m thinking of dropping spoonfuls of this dough into some sort of chili like soup as dumplings. Who’s with me?
Homemade Beer Bread
Makes 1 loaf
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1, 12 oz bottle of beer (something you like!)
1 stick of melted butter
Preheat oven to 375 degrees. Spray or grease 1 loaf pan. Measure dry ingredients into a medium bowl. Pour beer onto dry ingredients and mix until combined. This dough is SUPER sticky and not batter like at all. Turn dough out into loaf pan and spread it around so it’s even. Pour the entire stick (!!) of melted butter over the top. Bake at 375 for 1 hour. Your house will smell hoppy and yeasty and buttery and delicious. Remove from oven and immediately transfer to a cooling rack to avoid a burning the bottom of the loaf.
Slather with butter, cheese, smashed avocado, sliced beef….my mind is getting ahead of itself.