Beer Bread in 5 Minutes
A type of beer was made and drank 4000 years before Christ was born.
Scholars think that the lack of a lot of mentions of beer in the Bible is due to problem with translation. There’s a passage in Ecclesiastes 11:1 — “Cast thy bread upon the waters: for thou shalt find it after many days. Give a portion to seven, and also to eight; for thou knowest not what evil shall be upon the earth” — that apparently refers to a type of beer made from barley cakes. The cakes were soaked in water and then fermented.
Today beer is very trendy, and specialty beers are all the rage.
There are so many kinds of beer, ranging from spontaneously fermented beers like from ancient days to lagers, the dark beers and wheat beers from Germany. England is known for stouts and ales. And in the US specialty, small beer makers are on the rise. One of our sponsors, Monastery Greetings, sells wonderful artisan food and religious gift items which are gathered from abbeys, convents, monasteries and hermitages. They have a huge selection of craft beers along with books on the history of beer and a nice selection of glasses and steins. Good prices, too!
Five Minute Boutique Beer Bread
Really, it doesn’t even take 5 minutes to mix this up! I use a light beer and it gives the bread a nice flavor. If you use a stout or ale, the beer flavor will be fairly intense.
- 9” round cake pan, sprayed or buttered
- 3-1/2 cups self-rising white flour
- 1/4 cup firmly packed brown sugar
- 12 oz. room temperature beer
- 1 egg, lightly beaten
- Melted butter (optional)
Preheat oven to 375. Mix flour and brown sugar together. Make a well in center, pour beer and egg in. Stir until blended but don’t overmix. Batter will be lumpy. Pour into pan and bake anywhere from 40-50 minutes, OR until a toothpick inserted into the center comes out clean. I check after 40 minutes but ovens vary so make sure the toothpick comes out clean – then you know it’s done. If desired, pour melted butter on top.
Tip from Rita’s kitchen: To make homemade self-rising flour, mix 1 cup all purpose flour with 1 teaspoon baking powder and 1/2 teaspoon salt
Rita Nader Heikenfeld writes a weekly cooking column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Macy’s Regional Culinary Professional (CCP) and is a Certified Modern Herbalist. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!
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