People do funny things when they know they only have a limited amount of time left to do it… Take my current situation, I am house hopping all over Baltimore, enticing my friends with strong drinks, canned goods, and kitchen adventures. Earlier this week, a beautiful friend of mine suggested that we team up and make a smattering of baked goods inspired by a select few of my sweet canned creations. As this past Monday was Saint Patrick’s Day, we saw it only fitting to start with an Irish inspired beer bread topped with a generous amount of my Chocolate Stout Jelly. Sticky, snorting, sugar filled madness ensued as we destroyed the limited countertop space of Steph’s tiny Mt. Vernon apartment kitchen. This super easy and super quick beer bread recipe was adapted from the Joy of Cooking.
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On a fermentation note, I recently met the duo behind HEX Ferments at their brand new shop located inside Belvedere Square Market in Baltimore. HEX Ferments is a Baltimore based fermented foods company… We partner with local and organic growers to bring you the freshest and best tasting artisan ferments in the Mid-Atlantic region. I enjoyed a couple spoonfuls of their New Years Resolution kraut with a poached egg atop a toasted baguette this morning for breakfast. Be sure to check them out!
- 3 cups flour
- 3-1/2 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp sugar
- 12 ounce can of beer (room temperature)
- Preheat oven to 375 degrees F.
- Grease loaf pan.
- In a large bowl, combine flour, baking soda, salt, and sugar.
- Add beer and stir until well mixed.
- Put the bread batter into the prepared loaf pan. Bake for about 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 5 minutes before removing it onto a rack.
- Slice and enjoy!
*Cute girl not included...