After seeing this Rustic Beer Bread from Pampered Chef Consultant – Carol’s Corner from the Foodie Friends Friday Link Up that I co-host. I was itching to try out this recipe.
Of course, I have to put my own spin on almost any recipe. So I started my experiment this morning. I wanted to see if it would work in my clay pot. I just didn’t use the lid. The reason for not using the lid is because using the lid creates steam and I didn’t want steamed bread.
Now rest assured, you can use a regular loaf pan, or the stoneware like the one in the Pampered Chef recipe. NOTE: I did not spray my clay pot with non stick spray. Please remember to do this!
- 3 cups all-purpose flour
- 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 Tbsp. raw honey,(I used [url href=”http://www.winecountryhoney.com/wildflowerhoney.shtml”]Wine country wildflowe[/url]r)
- 1 bottle (12 ounces) beer, I used Belgium beer called [url href=”http://www.bluemoonbrewingcompany.com/”]Blue Moon[/url]
- 3 Tbsp. butter, melted
- In a medium bowl, whisk together the flour, sugar, baking powder and salt
- Stir the beer and honey into the dry ingredients until just mixed.
- (I recommend microwaving the honey for a few seconds beforehand to make it easier to stir in!)
- Spoon the batter into the pan, and pour the butter on top of the batter.
- Bake at 400 degrees for 60 minutes
one loaf cut into 16 slices is 3 PP
if you cut into 12 slices its 4 PP
This was the easiest and most delicious bread ever. Just remember, spray the bottom of the pan or grease it. Mine ended up sticking in the clay pot.
Have a great day,