When the weather is cold, not much hits the spot like a nice warm bowl of soup—especially when you serve it with fresh homemade bread!
I love fresh bread. You really can’t get anything like it at the store. And who would want to? The warmth, texture, and amazing flavour is only half of the fun. Fresh bread is a full-spectrum sensory experience, and it’s amazing how just the act of baking can transform the home by filling the air with the scent of it.
One of the things that really makes homemade bread stand head and shoulders above the commercially-baked competition is the sweeteners used to make it. Most commercial bread is sweetened with glucose or high fructose corn syrup, and it tastes flat and dull, especially once the dough is loaded up with all sorts of additives and dough conditioners to keep it fresh. But when you’re making your own, you can choose natural sweeteners like pure honey, which not only give bread a unique flavour, but also make it taste amazing!
A lot of people are afraid to bake bread without the aid of a bread machine, but as a long-time lover of fresh bread I can assure you: most bread is very forgiving. Kneading isn’t half as much a chore when it’s done in the company of loved ones and with such a delicious reward at the end. Of course, this is assuming your bread recipe requires you to knead it!
This particular recipe is no-knead, meaning that as soon as you mix it thoroughly, it can be spooned into a waiting pan. And if you don’t bake bread often, then you’ll be happy to know that there’s no yeast required either; the leavening of the loaf comes from baking powder and beer.
This honey-sweet, slightly crumbly loaf makes a lovely accompaniment to a bowl of chowder or stew.
It’s a combination that is guaranteed to warm your loved ones down to their toes when the wind is chilly outside.
Honibe Honey n’Beer Bread
by Chef Ilona Daniel
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