beer bread and blueberry jelly
I love to bake, but I’ve not ventured much into the realm of bread making. I don’t own a bread maker, and the fact that I’m terrible at gardening suggests to me that I’d be terrible at keeping a starter alive, too. Solution: beer bread. Since Daniel brews his own beer, I let him do the hard work and use the beer as my starter. It couldn’t be simpler: sifted whole wheat flour, 3 teaspoons of baking powder, less than a teaspoon of salt, and 12 ounces of beer. Mix it up, grease a loaf pan, dump in the batter, pour about a 1/3 cup of melted butter on top for a yummy crust, and bake for an hour at 375. With a bit of low-sugar blueberry jelly from the farmer’s market, this makes a hearty and tasty breakfast, snack, or dessert. Or lunch. Or all of the above.