Monday, May 14, 2012

Chocolate Beer Bread



This bread is only slightly sweet, and strangely reminiscent of a Pumpernickel. The cocoa flavor is married with stout beer to give it a deep richness. This "appetizer" bread would be great paired with honey butter or walnut cream cheese. Or you could have it as a breakfast bread, toasted and spread with Nutella.

If you prefer to have it sweeter like a dessert bread, increase the sugar to 3/4 Cup and Sprinkle coarse sugar on top before baking. You could even add chocolate chips to really sweeten it up.

3 Cups Self-Rising Flour (you can buy it, or see instructions below to make your own)
1/2 Cup Sugar
1/3 Cup Cocoa Powder
12 oz. Stout Beer (I like Young's Chocolate Stout for this)

Preheat oven to 350 degrees. Line a loaf pan with parchment paper, or grease it.

Mix together dry ingredients and then add in beer slowly, mixing by hand with a wooden spoon for 60-70 strokes. The batter will be thick. Spoon it into the loaf pan and smooth the batter to even it out. Bake at 350 for 45-50 minutes, until a cake tester or toothpick inserted in it comes out clean. Don't rush it - this bread takes a while to be done in the center! You may need to cover the top with foil at some point to prevent over-browning on top.

To make Self-Rising Flour:

4 Cups Flour (you can use 1/2 white and 1/2 wheat if you prefer)
2 teaspoons Salt
2 Tablespoons Baking Powder

Mix well and store in an airtight container until needed.

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