- Beer Style: American Pale Ale
- Brewery: Elysian Brewing Company
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 confectionery 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 focused 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.
Loser Stuffing Beer Bread DETAILS
1 hour 10 minutes
Loser Stuffing Beer Bread INGREDIENTS
- 12 fluid ounces of Elysian Loser Pale Ale
- 3 cups of all purpose flour
- 1 teaspoon of salt
- 3 teaspoons of baking powder
- 1/2 cup of cranberries
- 2 celery stalks
- 1 tablespoon of butter (melted)
Loser Stuffing Beer Bread DIRECTIONS
- 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.
- 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.