Tuesday, January 7, 2014

Vegan Beer Bread

This beer bread is usually made with honey and butter, which aren't vegan. Even the beer you choose could contain animal products, so you've got to be careful there, too. When you started this diet, did you ever think you'd have to worry about what's in your beer? There are the obvious ingredients like honey and lactose derived from milk products and I've seen brews that have things like bacon in them, too. The real hidden ingredient in beer, though, is fish. It's part of a process some brewers use. One popular brewer that uses this process is, sadly, Guinness. Read more about the process and find out if your beer or liquor is vegan at Barnivore.

For this recipe, I used Samuel Adams Porch Rocker. It's a seasonal brew that came in a variety pack at Costco and it's vegan. It's also disgusting as a drink, but I don't want to waste it and thought the lemon flavor might be nice in some beer bread.

For the butter I subbed Earth Balance and for the honey I used maple syrup, but you could use agave nectar or brown rice syrup or any other vegan sweetener that has the consistency of honey.

Vegan Beer Bread

  • 3 cups unbleached all-purpose flour
  • 2 tablespoons turbinado or other vegan sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons syrupy sweetener (like agave nectar or maple syrup)
  • 12 ounces vegan beer
  • 4 tablespoons melted Earth Balance

Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan or other 9-inch pan (round and square cake pans work well, too, and some prefer them because they give a less "bready" texture and more buttery crunch on top and bottom).

Mix together dry ingredients with a fork or whisk in a large bowl.

Stir the syrupy sweetener and beer into the dry mix using a wooden spoon or rubber spatula just until mixed. Don't overmix!

Pour half the melted Earth Balance into the greased pan and gently spoon the batter on top. When the batter is all in the pan, pour the rest of the melted Earth Balance over the top.

Bake for about 60 minutes, or, if using a flatter pan, start checking at around 45 minutes. The top should be golden brown and a knife or toothpick should come out clean when inserted into the middle of the bread. Cool in pan for 10 minutes and then remove to a cooling rack for 20 more minutes before slicing.

The batter is a lot like a muffin batter.

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