herb and feta beer bread

As much as I am a baker, and former bakery owner.. I am not at all a bread baker. I can snap out a tart, a cake, batch after batch of cookies, bars, and squares but I seem to stumble at least mentally when it comes to yeast, not that I have had a lot of failures… but maybe just out of fear of failure, and a deep love of good bread.

When I stumbled upon this simple recipe online for beer bread I thought “hey carbonated drinkable yeast isn’t too scary” and the recipe seemed totally doable. I threw it together and the results were very nice… reminiscent of an irish soda bread almost, in that it was dense and thick and it also happened to be packed with a good amount of herbs and cheese making it really very tasty. It took less than an hour from start to finish and the recipe is so short and simple that your almost certain to have everything you need on hand.

In a large bowl mix:

3 cups of flour (1/2 organic white and 1/2 whole organic spelt)

1 tsp sea salt

1 Tbsp baking powder

1 Tbsp cane sugar

1 cup of cheese (I used goat feta crumbled)

1/4 cup assorted herbs both fresh and dried all from the garden (sage, parsley, thyme, rosemary, and oregano)

1 can of beer

Mix well then pour the THICK batter into a greased bread pan, brush top with a wash of 1 small egg and a little milk or water) sprinkle a little extra herbs on top, and bake at 325 for 45-55 minutes (until you can smell it and the top is nice and a deep golden brown)

Ta-da fresh bread… I served this with a big bowl of acorn squash soup and the two were a dynamic duo.

simple hearty and not at all scary!

 

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