Beer Batter Bread

The following recipe was been lightly adapted from Virginia Willis' cookbook, Bon Appetit Y'all: Recipes and Stories from Three Generations of Southern Cooking. Cafe Drake likes this rich and dense quick bread a bit better with lager or a lighter beer than the dark stout called for in the original recipe. We also switched out 1 cup of regular flour for whole wheat and consequently added a bit more liquid. All else remains deliciously the same as the original.

BEER BATTER BREAD

1/2 stick butter, melted / 2 cups plain flour / 1 cup whole wheat flour / 1 T. baking powder / 3 T. sugar / 1 t. salt / about 13-14 oz of beer at room temperature

1. Preheat oven to 375 degrees and butter a loaf pan.


2. In a bowl mix together all dry ingredients. Now add the beer and 2 T. of the melted butter.


3. Mix well but not too much. Pour into the loaf pan and bake for 35-45 minutes or until a toothpick inserted in the center comes out basically clean.


4. Cool on a wire rack.