Beer bread is one of my go-tos. It lets you cut things like eggs and oils and keep calories a bit lower than some of its cousins.
This savory loaf is great with stew, chili, or just slathered in butter. The squash is another bit from my Bloodnick's Farm gift, but also one came in my CSA this week. The sage is from my mother's yard. For some reason it grows like weeds back there.
I recommend letting this cool completely, and saving it for a day before digging in.
1/2 Tbsp. sugar
1 1/2 tsp. kosher salt
1 Tbsp. baking powder (yes, Tablespoon)
12 oz. pumpkin ale (I used Shipyard's Pumpkinhead)
1/2 cup grated Parmesan
2 Tbsp. fresh sage, chopped fine
1/2 tsp. ground black pepper
1/2 cup mashed butternut squash (or acorn, or pumpkin-any winter squash will do)
1 Tbsp. garlic
2 cups all purpose flour
1 cup quick oats
1 Tbsp. butter
- Preheat oven to 375F.
- Use butter to thoroughly grease your bread loaf pan.
- Combined everything else, except the flour and oats. Stir until completely mixed in.
- Add flour and oat and cut in a bit. Don't overdo it. It should still mostly be dry.
- Add 1 bottle (12 oz.) of beer. It should froth up.
- Stir just until you see no more dry.
- Scoop into pan and spread out.
- Bake 45-60 min, until top golden and passes toothpick test deeply. or internal temp is 210F.
12 slices is 145 calories a slice.