Virtual Debauchery

Today food bloggers around the world are participating in a virtual launch party for the new Is My Blog Burning (IMBB) Web site. The party was unanticipated (Sarah of The Delicious Life came up with the idea on Tuesday and Ronald, the IMBB host decided that the submissions should consist of food cooked with beer or good to eat with beer.

Having been to many such events, I knew that munchies (canapés, hors d’oeuvres, mezes) were called for. Little bites keep people occupied while waiting for the feast to begin and then serve to fill in those oddly-shaped corners our bellies seem to develop when there are things to eat to fill oddly-shaped corners.

So I needed a beer-based munchy.

Also, I’ve been having a Jones for Welsh Rarebit and I wanted to make sourdough English muffins to serve it on.

I started scanning the Web for “beer cooking” and found several references to beer bread. Aha! Beer bread bytes with various spreadables would solve the virtual party’s needs and toasted beer bread would be good for Welsh Rarebit. Two birds, one stone, problem solved.

Dilled Beer Bread

3 c all purpose flour
2 tsp baking powder
1 tsp salt
12 oz porter
2 tsp ground mustard seed
1/4 c minced fresh dill
Heat oven to 400F. Grease an 8×4 loaf pan.

Mix all the ingredients together and spoon into pan. Cook for 50 – 60 minutes until a toothpick inserted in the center comes out dry.

With the bread in the oven, I whipped up Prosciutto spread, Artichoke Tapinade, and a Feta, Basil, & Tomato spread. (See this post for recipes.)

6 Responses to “Beer Bread”