It was close to 90 degrees today. But aside from spending a good portion of today out in the hot sun I decided I wouldn’t let the intense heat deter me. Geared up and ready to bake, I briefly searched for a quick bread recipe that I could throw together in a pinch. I was looking for a wee bit out of the ordinary recipe to go with our simple dinner of grilled chicken and greek salad.
After careful deliberation I decided on “Easy Beer Bread”. I’m sorry to say I might better drank the beer and foregone the baking – I would have been much more satisfied I’m sure.
For the most part I followed the recipe which was very simple – 2c. self rising flour (I didn’t have self rising flour on hand so I followed a substitute recipe – 1 c. flour + 1 tsp. baking powder + 1/2 tsp. salt per cup), 3 tbls. sugar, 1 bottle of beer, and because the recipe didn’t call for any type of shortening which I thought odd, I added a tsp. of olive oil for good measure.
The bread smelled wonderful making, baking, and cooling. It tasted fairly good – except I thought it was on the bitter side. But the failure was the texture. The bread was – to be blunt – rubbery. YUK… The first sign was its failure to brown in the oven – at that point I became slightly suspicious. It became all to clear when I sampled it before dinner.
For a second opinion I passed a piece off on hubby at dinner (and I loaded the margarine on it too.) His conclusion – the same as mine – rubbery. He said it tasted good but reminded him more of cake. Oh well….
The moral of the story here. Drink your beer on a 90 degree day and forget baking beer bread.