Beer week continues, folks! Today, my dearest pal, Jey is sharing her recipe for Blue Moon Bread. As soon as she sent this over, I started drooling! You must make this, immediately. What beer celebration is complete without a wonderful beer bread?!
Hello loyal readers of Feeeeed Me Seymour! I’m Jey and I blog over at The Jey of Cooking. When Kim emailed me about creating a recipe to celebrate National Beer Week, I couldn’t have been more thrilled. What a great opportunity to share with you an easy, beery treat!
Beer bread is one of my favorite treats to accompany a warm meal, and this one, featuring Blue Moon, is a real treat. Blue Moon is a Belgian style wheat beer, featuring notes of coriander and orange peel. I knew I wanted to bring out that unique flavor combination in this bread, and while it may not have been the same as simply tipping back a cold one on a warm Summer day, it was most definitely reminiscent of that excellent brew.
Blue Moon Bread – based on a recipe from AllRecipes.com
3 Cups Bread Flour
1/4 Cup Sugar
1 tsp. Coriander
Zest of one Orange
12 oz. Blue Moon Beer
Preheat oven to 350. Grease a loaf pan and set aside.
Combine ingredients in the bowl of a stand mixer (or a large bowl). Mix together until well combined – the batter will be sticky. Pour into loaf pan and set aside for 10-15 minutes.
Bake for 50-60 minutes, until bread is cooked through. Remove from oven and allow to cool 5 minutes in the pan. Run a knife along the edges of the bread and transfer bread onto a wire rack. Slice and serve with butter.