Near-Beer Quick Bread
December 12, 2008
Humulus lupulus
Hops harvest
It was my fortune this week to inherit two boxes of cookbooks from an elderly ladyfriend who passed away recently. In going through her collection, I’ve been pleased to find a few gems—books on Welsh and English cookery, foraging, herbs, and multi-cultural breadmaking. Remembering that I had three cans of non-alcoholic O’Doul’s in the pantry (leftover from making my fabulous Danger Chili—must remember to post that recipe), I was inspired to try a batch of Beer Bread.
Generally, I am a salt-lover, but this recipe called for none of the stuff. I sat on my impulse to add it in, figuring it was better to test the recipe at least once as is. (Trying to turn over a new leaf here and stop my habit of second-guessing other good cooks.) It turned out to be a very lovely, different sort of flavor—mildly sweet, thanks to the “near-beer,” and quite agreeable. I pan-fried a few slices this morning in some butter and salt, and that was nice too, with a slathering of orange marmalade.
This is a quick recipe to throw together, though it takes a scant hour to bake. I recommend freshly-ground flour for best flavor. Here’s my version of a great bread by Anna Poli of Yerington, Nevada.
Near-Beer Quick Bread
- 3 cups whole wheat flour, freshly-ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons honey
- 1 12-ounce can or bottle of O’Doul’s or other non-alcoholic beer
- butter
Preheat oven to 300 degrees F. Grease a medium-sized loaf pan.
Mix the dry ingredients together in a bowl. Drizzle honey on top of dry mix, pour the neer-bear over all, and stir everything only till the flour is moistened. Pour batter into the loaf pan and bake for 55 minutes.
As soon as you remove the pan from the oven, pop out the loaf and rub its sides and top with butter. This bread is especially good while hot, but is also nice at room temperature, or toasted.
Makes 1 loaf.
