- Beer Style: American Double / Imperial Stout
- Brewery: Cismontane
The Hidden Gem
I recently found out that Cismontane Brewing was right down the street from when I am. The fact that this place existed for four years without my knowledge is disappointing in my own eyes. I forgave myself eventually and became a regular at this establishment. Eventually I asked the fine pourers of beer which beer they would use in a beer bread. I was enthusiastically told that Black’s Dawn Imperial Stout is great with chocolate chips. Thus Black’s Dawn Chocolate Chunk Bread was born.
Black’s Dawn Chocolate Chunk Bread details
Black’s Dawn Chocolate Chunk Bread ingredient
- 3 Cups of Flour (Or Self Rising Flour)
- 3 teaspoons of Baking Powder (Omit if using Self Rising Flour)
- 1 teaspoon of salt (Omit if using Self Rising Flower)
- 14 Ounces of Cismontane Black’s Dawn Imperial Stout
- 1/2 Cup of Sugar
- 1/4 Cup of 100% Cocao Powder
- Half a Bag of Garidelli Chocolate Chunks
- 1 tablespoon of Butter
Black’s Dawn Chocolate Chunk Bread directions
- Preheat the oven to 350 degrees Fahrenheit.
- Add all the dry ingredients and chocolate chunks into a bowl.
- Slowly pour Cismontane Black’s Dawn Imperial Stout into the dry ingredients. Mix Slowly. Continue mixing until the dough becomes slightly lumpy.
- Pour the dough into a loaf pan. Sprinkle some chocolate chunks on top.
- Place your bread in the oven for 50 minutes.
- Add melted butter to bread (optional). Cook for an additional 10 minutes.
- Let cool for 30 minutes (Or not, I’m not your mother) and enjoy
This made a delicious chocolate dessert bread. I recommend drinking an Imperial Stout or a cup of coffee while consuming this delicious carb-intense dessert. I have considering making a pure chocolate cake bread in the future. If I do, I am definitely going to try it with Black’s Dawn.