Beer Bread

It's beer. It's bread. It's beer bread.

I've always found the science of baking to be a little intimidating. I feel this stems from the regimented process of measuring, weighing and precisely controlling ingredients. I turn to the culinary world to avoid this type of empirical measurement, to make food without strict recipes and instructions. My job as an engineer supplies plenty of that, thank you very much.

Last night, on a whim, I decided to dive in and bake a loaf of bread. This bread is easy to make since there's no yeast to mess with (the baking powder works as a leavening agent). Because of this, however, you probably won't want to make sandwiches with it. It tastes a lot like banana bread, except replace the banana flavors with Sam Adams Boston Ale.

Next time, I'll either crank up on the sugar a bit, say to half a cup, or use a sweeter beer like Honey Brown or a lambic of some sort. I think I'll also reduce the baking powder to 1 tablespoon, since I sensed a slight soda-like aftertaste.

You can find the recipe here.

Each slice (1/12 of loaf) is 3 Weight Watchers points.