Stout Batter Bread

Name: Stout Batter Bread
Yield: makes one 9 x 5 x 3-inch loaf
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the loaf pan; 3 cups all-purpose flour; 1 tablespoon baking powder; 3 tablespoons sugar; 1 teaspoon fine sea salt; 1 (12-ounce) bottle stout, at room temperature

December 9, 2011

Other than sharing the quickbread gene, this beer batter bread doesn’t have much of a Southern heritage. For minimum effort and maximum results, it’s hard to beat. This takes the phrase “dump and stir” to a whole new level. Different beers produce breads with different flavors and textures. This recipe calls for stout, producing a bread somewhat dark in color with a slightly heavy flavor. It goes well with a hearty stew such as Boeuf Bourguignonne (page 91) or Old-fashioned Pot Roast (page 89). Lighter ale produces a lighter loaf and would be more appropriate with milder dishes such as Potato and Cheddar Soup (page 241).

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