Reminder of a time before self doubt (aka Childhood)
I am not the biggest fan of southern Italian cuisine. I prefer my noodly dishes to be accompanied by flavors like dashi and miso as opposed to cream and tomatoes. However, everyone is in love with their mother’s cooking and my mother was able to make a delicious spaghetti sauce. My visit to Italy a few years ago reminded me of disdain for southern Italian cooking as well as a nostalgia for the birth-giver’s recipe. Although this dish is usually accompanied by some garlic bread, I wanted to create a very special beer bread that would compliment this spaghetti recipe and bring forth this sense of nostalgia.
Something with garlic is always the first thought that goes through my mind. However, thyme and rosemary are the flavors I want to use for this recipe. For this, I will need a beer that requires the help of three breweries to make. Saison du BUFF will make a great companion in this cooking journey. BUFF stands for Brewers United for Freedom of Flavor. It is the collaboration of Dogfish Head’s Sam Calamine, Victory’s Bill Covaleski, and Stone’s Greg Koch. You wade through the Citra and Centennial hops before reaching that rosemary and thyme. This would make great marinade for a steak. Why am I making beer bread?
Hops at the rosemary gates
Just like the beer, the bread has a little bit of hops before sinking into to those rosemary and thyme flavors. Warm and a little flaky. Great companion to your savory stews, tomatoey sauces, and all things gravy. I stuck with the meat sauce. Adding more fats never hurt either. Toast it and slab on some butter to remind yourself that you don’t need anything to keep you down. You are a strong independent quick bread!
- Preheat the oven to 350º Fahrenheit. Grab your loaf pan and lightly grease the insides.
- In a medium bowl, sift together your flour, baking powder, salt, rosemary, parsley, and ground thyme.
- Pour half of the Saison du Buff slowly into the dry ingredients while mixing. The mix will be on the dryer side. Stop and add the lemon juice and continue mixing. Mixture should be lumpy.
- Pour the ingredients into the load pan and place in the oven for 50 minutes. Pull the loaf out of the oven and pour the melted button on top of the load, distributing the fatty goodness evenly. Place back into the oven for 10 minutes. Let cool for 30 minutes before slicing.