Baking & Dessert

By Madeleine Ignon | February 21, 2011

Photo: Madeleine Ignon

In 1987, The New York Times published a simple beer bread recipe.  Since I came upon the online version, I have been making it at least a few times a month.  Living in an apartment with three other people means there is usually an extra beer in the fridge, and I always have flour and basic baking ingredients.

It’s great to have around for breakfast or a snack, or to bring over when you see friends since it only takes around an hour from start to finish. This is a sweeter version of the original, and can be added to or changed however you like-if you want to add nuts, seeds, or other types of dried fruit. I used whole wheat pastry flour in addition to regular flour to make it a little lighter and I added coarse wheat bran to give it a hearty texture. Toast a slice and top with butter, Greek yogurt, or cream cheese.

Whole-Wheat Cinnamon Raisin Honey Beer Bread Recipe

Servings: makes 1 medium sized loaf

Ingredients

  • 2 cups whole wheat flour
  • 1 cup whole wheat pastry flour
  • 2 tbsp wheat bran
  • 2 tbsp cinnamon
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tbsp honey
  • 1 12-ounce can of bland beer
  • 1 to 1 1/2 cups raisins

Directions

1. Set oven to 375 degrees. Grease a 9x5x3-inch bread loaf pan and sprinkle with a little bit of flour.

2. Mix together all the dry ingredients as well as the honey. Pour in the beer slowly and mix until the batter is smooth. Add the raisins and mix more.

3. Pour the batter into the pan, sprinkle the top with more cinnamon and bake for about 35 minutes. You can also bake the bread on the stovetop by putting the batter into a greased pot or pan, placing it on a burner with a low to medium flame, covering it with a lid, and baking until a knife or fork comes out clean.

More about: , , ,

You Might Also Like:

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger