St. Patty’s day has been on my mind since last month! Sometimes turning off my creative brain is hard! Initially I was determined to make homemade beer. Then, husband mentioned that it’s pretty time consuming. At some point he and his college roommate tried to make some and it was disgusting. I’m certain they almost burnt the dorm to a crisp and he omitted that detail to protect me. Ha!
I decided to leave the beer for another time seeing as how I have a few other things in mind for St. Patty’s Day.
After a little research, I found out about beer bread! That sounded delicious, so I had to make it. I don’t really consider myself a baker. Baking is quite challenging for me, as it’s very precise. I enjoy ‘what iffing’ recipes, adding twists, in turn baking disasters, really. I accepted the challenge and let me say, I’m glad that I did!
If you don’t know much about the baking process, here’s the scoop. Yeast is used to create beer, so when when added to the bread, it serves as the rising agent, which makes it grow! The two blend in perfectly. Per usual, I turned it into a healthy and mouth watering version of the original thing.
I swapped out the white flour that I found in many of the recipes for whole wheat flour. 3 cups of guilt substituted with ample fiber. ;). Don’t worry, I promise you won’t miss it.
What you’ll need:
1 muffin tin (for 12)
3 cups of whole wheat flour
2 tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon of salt
1 bottle of beer of choice
3 tablespoons of agave nectar
3/4 stick of melted “I can’t believe it’s not butter”
1. Preheat oven to 350 degrees.
2. Mix all the dry ingredients well in a bowl.
3. Stir in the beer and the agave nectar
4.Using a pastry brush spread half of the margarine into the muffing cups.
5. Using a 1/4 measuring cup, scoop the dough into the muffin tin (if you dont get all 12 filled up, its fine!)
6. Spread the other half of margarine on top of muffin mix
7. Bake for 40-45. (Be sure to keep an eye on it, as all oven temperatures are different. To ensure that the bread is fully cooked, insert a knife or tooth pick into the middle, it should come out clean!)
Once it has cooled off a tad, you can serve it up with a little butter spread!
That was heavenly!
These bread tops will be a great addition to your St. Patty’s Day menu. I used Guinness Blonde for its irish descent, but feel free to use your favorite beer! One of the blogs I read mentioned that you should keep in mind that darker beers will make darker bread and vice versa. Knowing that the wheat would be darker than white, I stuck with the blonde beer.
A little homemade soup sounds like a great pair for this, wouldn’t you agree?
It’s safe to say I was blessed with the luck of the Irish this time.