Over the past few months, my creative outlet has been Gastronomic Alchemy, so you may notice that many of my coming posts will be cooking/food related. My expanding wasteline sent me a text today, imploring me to find a new creative outlet. Soon. I'm hoping that blogging will satisfy some of the urges to create, and that I focus less on food. Only time will tell, all I know is that I've been having lots of fun in the kitchen.
Here's a recipe that most of my friends will recognize. I found this gem in a low-fat cookbook, in a cellar under a pool table, in Miami. I ripped the page right out of the book (shame on me) so I don't know the name of the book, or the author. I do know it was written in the 70's. Retro-diet recipes rock! I always keep a batch of beer bread ingredients in case of dinner party emergencies...and they happen more often than you think!
Beer Bread
1 ¼ cups all-purpose flour
1 cup whole wheat flour
2 tbsp sugar
¼ tsp baking powder
½ tsp salt
a bottle of beer at room temperature (you can experiment with different kinds of beer. I find that pilsners make the bread sweeter, whereas lager makes a more hearty loaf).
Preheat oven to 375, and spray a loaf pan with cooking spray. In a large bowl, combine both types of flour, sugar, baking powder and salt. Mix well. Add beer. Stir until foam subsides and all ingredients are moistened. Pour batter into prepared pan. Bake 45 to 50 minutes.
* It's KEY that the beer is at room temperature so that the bread will rise. If you use a cold beer out of the fridge, it will not work!
Hey look....I even have nutritionals!
Makes 12 servings
99 calories a serving, 3g protein, trace fat, 20g carbs, 184mg sodium 0mg cholesterol, 2g fibre
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