A few weeks ago, my wife Cindy made corned beef and cabbage for St. Patrick’s day using Schooner Black Lager from Mully’s Brewery (see Corned beef and cabbage). I enjoy cooking too — my favorite thing to do in the kitchen is baking bread, so since I hadn’t posted a beer-bread recipe here, I thought now is as good a time as any. We went to Calvert Brewing Company, Production Brewery & Taproom in Upper Marlboro, Prince George’s County, on Friday afternoon, April 14, 2017, to get some of their Senor Besos porter for my bread recipe, as well as to taste all the other brews they had on-hand (see Visiting Calvert Brewing Company, Upper Marlboro).
I’ve made a lot of different types of bread, including:
- classic breads where you use yeast and have to knead them and wait for them to rise for a few hours;
- sourdough breads, which use a sourdough starter instead of yeast;
- no-knead breads, where instead of kneading you let them rise for 12 or more hours;
- rolls and biscuits using baking soda and/or baking powder for a rising agent;
- and then, of course, there’s self-rising flour for another way to get the dough to rise.
But this beer-bread recipe is a bit different, and about as simple as can be, as you’re about to see.