I can't speak for the original recipe since I used half whole wheat flour, but the texture is dense and grainy- but in a very good way, almost like cornbread. This would be awesome when consumed with chili or as toast. I have been eating it plain and with lentil soup.
Let's talk about the taste, shall we? It does not taste like beer. In fact, it is very sweet and not at all hoppy. Perhaps that's because I don't drink very hoppy beer, but I did use something that is a combination of both smooth and bold. Redhook ESB. Boy, oh boy, was I thrilled to learn that my local packy carries this stuff because let me tell you, not many do. Thrilled. I was absolutely just thrilled beyond belief when I stumbled upon this in the cooler.
1 1/2 cups white flour
1 1/2 cups whole wheat flour
5 tsp baking powder
1 1/2 tsp salt
1/2 cup sugar
12 oz. bottle of beer (The taste will vary based your beverage of choice. I would not recommend using anything that is marketed as the king of anything.)
butter for spreading and greasing
** The original recipe calls for 3 cups self rising flour, 1/2 cup sugar, 12 oz. beer, and butter.
1. Preheat oven to 375'.
2. Butter a loaf pan. Use real butter, not cooking spray.
3. Combine all ingredients and mix. The dough will be sticky, but worry not. It's supposed to be.
4. Dump your concoction in your loaf pan and smooth the top a bit.
5. Bake for 40 minutes. Spread butter all over the top. Bake for another 10 minutes.Pin It