back to the community.
Inspired I guess, St. Arnold's seemed to be the theme for Sunday's cooking.
Hatterman's eggs for breakfast, then I went to work baking some Beer Bread with St. Arnold's Divine Reserve #7, a Weizenbock beer. I grabbed the recipe from another blogger...quick and easy.
1 Cup All Purpose Flour (I used half Stone Ground Wheat (from Texas!) and half St. Arthur's Organic Unbleached Flour)
1 Tbsp Granulated Sugar
1 Tsp Salt
1 Tbsp Baking Powder
Egg Glaze:1 egg & 2 tsp (10 ml) water, beaten
Heat oven to 375F. Combine flour, sugar, salt, and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a tooth
pick stuck in the center comes out clean, about 45 minutes.Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.
Will keep for 1 to 2 days stored in a plastic bag or airtight container. May be frozen.
A St. Arnold's Inspired Dinner:
Chicken Burger with Sauteed Greens
The Ground Chicken came from Fran's Fryers. My husband mixed
in some local Texas-Texas Salsa and onion to keep the meat moist, since chicken is so lean.
We topped the burgers with our local Cheddar made with....St. Arnold's Divine Reserve 5, a Russian Imperial Stout. The flavors came together well. We topped the burgers with some Texas Mustard and Salsa. The Beer bread made for an excellent bun. The malty meizenbock added a wonderful richness to the bread...I can't wait to try some variations on this recipe.