I'd never heard of beer bread until a few years ago when my buddy Cody made some. It blew my mind that you can use beer to not only give the bread flavor but to help it rise. This bread turned out amazing, and I'd forgotten how easy beer bread was. I did modify this recipe a bit because it called for an ENTIRE stick of butter to be melted over the top, baked, then once the bread comes out of the oven, you invert it to let the butter seep through the bread all over again. I melted about a table spoon of butter over it and it came out just fine. An entire stick of butter is way too extreme. Bernard Clayton grew up in the south, so I can see that being chill down there back in the 70's, but now a days I just can't get behind that. Another weird thing about this bread is that there is a ton of oregano in it, but you can't tell at all. It doesn't really add to the flavor, and you can't see it in the texture either, so I don't really know why it's in here. This bread is still delicious and I continue to be impressed by beer breads.
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