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Loser Stuffing Beer Bread

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By: Kyle Valenzuela (@kylevalenzuela )
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  • activetime Created with Sketch. Active time: 10 minutes
  • totaltime Created with Sketch. Total time: 1 hour 10 minutes

I have been wallowing in sugar lately. This is possibly due to a case of sickness and a wisdom tooth operation that has made me sedentary, self indulgent, and anxious. However, this time of the year, I drop the sugar, milk and eggs and return to the basics: flour, water and sugar. I notice I sway away from beer bread and lean towards the confectionary goods. I do it for the likes. I have become a sell out for big sugar. Hyperbole aside, this lack of savory goods have put me in a rump. Luckily Thanksgiving helped push me out of this savory slump.

The stuffings of my life are great. However, it will remind you of your grandmother’s recipe and wanted go a different direction. Savory needs a partner. Savory is very focussed and single-minded. Savory needs a companion. Tart is a little sassy, but is misunderstood when alone. These two flavors should really hook up and find companionship in one another. I was set on making this happen, however, the two alone are destructive. Like a codependent couple. These two flavors need a flavor that is a swinger to come in spice things up. For the purposes of this recipe, pecans will be our swinger ingredient to liven up these flavors.

Ingredients

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    12 fluid ounces of Elysian Loser Pale Ale
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    3 cups of all-purpose flour
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    1 teaspoon of salt
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    3 teaspoons of baking powder
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    1/2 cup of cranberries
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    2 celery stalks
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    1 tablespoon of butter (melted)
  • Directions

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      Preheat the oven to 350º F and lightly grease a 9 inch loaf pan. Sift the flour, baking powder and salt together in a medium sized bow. Mix in the cranberries and the celery stalks. Slowly pour in the pale ale into the dry ingredients while mixing. Pour a few ounces at a time, then mix. Continue this process until all 12 ounces are mixed. Dough should be thick and lumpy.
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      Pour dough into a 9 inch loaf pan. Bake for 50 minutes. Remove bread and add the melted butter on top of the bread. Continue baking for an additional 10 minutes. Let cool.

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    Kyle Valenzuela

    I am a developer, cooking fanatic, and craft beer lover. However, lacking in baking skills, I decided to try making beer bread. Baking Brew is dedicated to cooking and baking with one main ingredient in mind. Craft Beer!

    Loser Pale Ale

    Loser Pale Ale :: Corporate beer still sucks. Celebrating over 20 years of celebrating Sub Pop Records, with beer. Specifically, this beer: Brewed with Pale, Munich, Crystal and Cara-hell malts. Bittered with Sorachi Ace and finished with Crystal hops. Light tropical flavors balanced with a crisp malt-hop finish—Street smart but not athletic. 7% ABV. 50 IBUs.

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    Elysian Brewing Company

    Elysian Brewing operates four Seattle restaurants -Elysian Capitol Hill, Elysian Tangletown, Elysian Fields, Elysian Bar, and a full production brewery – Elysian Airport Way, in the Georgetown neighborhood. Known for variety, Elysian has...

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