The wounds of the week aren't entirely salved, but we're getting better. Since I'm running a marathon on Sunday and I can't drink heavily, I've been thinking a lot about food. Specifically, what food I'm going to demolish once I can eat without regard to glycogen storage, race nutrition, and fear of bonking. And in thinking about food, I naturally thought about a new recurring feature that may or may not recur.
Here, courtesy of @baconbaking, is the very first GTB Recipe of the Month:
1 cheap beer--Miller, Coors, Budweiser--Light version totally ok.
cups self-rising flour--this if flour that already has baking powder
and salt in it. You can use regular flour and add them in.
2 T sugar
want to bring the beer to room temperature. Just leave it on the counter
for an hour. You can take it straight from the fridge if you're in a
hurry. It will rise higher if the beer is at room temp.
Preheat oven to 375.
Melt 1 to 1/2 stick of butter. Depending on your heart.
Grease 9x5 bread pan with some of the butter.
Mix beer, flour, and sugar in bowl.
Dump in pan.
Top the dough with the remaining butter. It will look crazy like your dough is swimming in butter. Trust me here.
Sprinkle with salt.
Bake for 50 - 60 minutes.
Try not to eat entire loaf of bread in one sitting. Beer bread is really tasty the next day toasted topped with jelly, jam, honey or peanut butter.
is not the place for craft beer. You can use craft, but it will taste
completely different. You can mix it up and add a porter and chocolate
chips or a blue moon and add in orange zest or even a pumpkin beer and
sprinkle with cinnamon, but I'm a purist and like the original the best.
Its super impressive to make the bread for folks and it's so simple you
can make it for mid-week dinner.
We eagerly await your foodporn pics from your own efforts to make this. Let us know how it goes, and send any GTB ROM submissions to firstname.lastname@example.org.