Step by step photos from my macaron making class with tips!

For some time now the blogosphere has been abuzz with talk of feet, aging egg whites and perfect shells. Everyone seems to have been bitten  by the macaron bug- "the dessert sensation that swept the nation and indeed the world". 

I got a chance to share in the macaron madness before it disappears for good- and that would be a pity for with a crunchy exterior and chewy interior filled with ganaches and creams these delicate delights that come in a myriad flavour combinations are definitely worthy of all the fuss surrounding them.

There are many stories about the origin of the macaron (Not to be confused by the coconutty macaroons) my favourite is the story of two nuns seeking asylum during the French revolution, who baked and sold macarons to support themselves. Today almost every bakery worth it's sugar from Delhi to Dallas stocks macarons (priced here at about $2 a pop)

If I could make a trip to Paris just to taste the macarons at Laudree I would.

Meanwhile I'll just bake them myself! I got signed on to  macaron making class as a birthday present from T and am sharing with you some tips I learnt to conquer these moody creatures. Let me warn you though! They are addictive!

If you are interested in the classes or the recipe you can contact the wonderful Namthip of Bonbini. Under her guidance all of us who attended the class including one self professed cake-mix fan turned out dainty little macarons, with perfect feet - the elusive almost ruffle-like looking underside of the macaron.

We made chocolate, matcha green tea, coffee and raspberry shells and also learnt how to make coffee chocolate ganache, raspberry, matcha green tea, raspberry and banana ganache.





For the Macaron Recipe:



Since the class I have made several batches and the recipe that I have found most success with is this one from Helene of mytartlette.com  so you can check her site out for the recipe, but below are the critical steps to follow:



Step 1: 

The key to good macarons with the ruffle like underside is to use aged egg whites. The reason is that aging them reduces the moisture in them and also breaks up the protein strands. You can age them by leaving the egg whites in a clean bowl on the counter for atleast 24 hours or covered in the fridge for up to 5 days. Else if you are in a hurry, simply microwave them for 10 seconds at a time dipping your finger to check that the thick texture of the whites has become more liquidy. Careful! Don't cook them! two short 10 second bursts in the microwave should do. 





Almond meal ( powdered almonds) is available here in the US in several stores including Trader Joe's ( best price) or online from Bob's Red Mill Else you can grind blanched almonds ( without the skin) in your foodprocessor/ mixie along with the sugar until powdery but careful, not too much or else it will become oily and wet and not suitable for macaron making. 





Also make sure you use powder ( confectioner's ) sugar which contains corn starch. If using granulated sugar, make sure you use this method to substitute:





For 1 cup powdered sugar: Measure 1 cup granulated sugar. Add 2 tbsp corn starch. Pulse in grinder until fine and powdery. Do not use straight granulated sugar in place of powdered sugar. You will get a grainer texture. Plus the cornstarch helps to manage the moisture and without it, your macarons will flop.



Yyou can also grind your store bought almond meal along with the icing sugar quickly for about two 30 second pulses to ensure that the almond meal is fine and so you get smooth tops. Also sift, sift sift! 





Step 2:



Mixing the dry ingredients with a little egg white, holding on to the mixing bowl and rotating a wooden spoon until it just starts to come together. It's OK if its a little lumpy at this stage. ( The photo below is for a chocolate macaron which is why it is such a dark brown- if trying for the first time, use a plain macaron recipe) Note this step is optional many recipes do not call for it and I have recently stopped doing it too. 

Step 3:

Whipping the egg whites to stiff peaks that stand up at 90 degrees.

Step 4:

Folding whipped egg whites into the dry mass, very carefully in circular motions, splitting the mass and rotating in different directions to ensure the whites are well incorporated and mixture is not streaky. Careful! don't deflate the mixture or over mix! You just want the mixture to be able to move slightly, not be too runny, or else it's done for! Its always better to under mix than over mix, because once your batter becomes too runny you won't be able to pipe them.

Step 5

Pipe the batter on a silicone baking sheet or parchment paper kept on a baking tray, into a little larger than coin sized circles, by holding the bag at 90 degrees, lightly pressing down and using a finger to hold the bag steady. When all most done, quickly release the bag so that you don't end up with a long pointy tail. The idea is to have uniform smooth shells as far as possible. If you want you can print out this template here and place it under the baking sheet to make it easier to pipe out neater circles. However make sure you remove the template before popping them in the oven else it will burn!

How to hold the bag: Hold and apply gentle pressure to the top of the bag
and use your  other hand as a guide so the tip is steady

Step 6:

Pick up and drop/rap the tray on the counter to get rid of air bubbles, sprinkle with coffee powder, chocolate sprinkles, cinnamon, grated nuts zest or other unmeltable topping and lay to rest for about an hour to form a skin on the surface. You can speed up this step by using a hair dryer. Drying the shells is important in getting the ruffle like underside and a smooth un-cracked top so make sure you do this!

Step 7:

Then take the baking tray and put another one underneath it (doubling the tray) and bake after lowering the preheated oven temperature from 350 to 325 F for 9 mins. Remember to rotate the pan half way so that they bake evenly. After baking make sure that if using a dark coloured tray that you remove the parchment paper containing the macarons to the counter within 3 mins else they will get overbaked. Remember each oven is different and you may have to play around with the oven settings to make sure it works for you. I found that 325 F was fine for me but that I had to bake them for about 15 mins. So test with a small batch for the first few times. 

See my babies straight from the oven with their perfect "feet"- the ruffle like underside which is the subject of much contemplation amongst the macaron pundits. According to Namthip, aging the egg whites and doubling the pan, along with the dry tops helps to ensure that the foot develops

Step 8:

Once cool, peel off the parchment paper to release the shells. Sometimes they may stick to the paper. If this happens it migh tbe a sign that it is underbaked, especially if the inside seems too sticky. In that case quicky put them back in the oven and bake for a few more minutes. To make it easier to release, you can try putting the whole sheet when it is still warm, into the freezer for about a minute and it will be much easier to peel off the paper/mat

Next, hold the shell steady to pipe some filling onto it. Then top with a similar sized shell and "twist into place so that a little of the filling is seen sandwiched between the shells

For more info check out this wonderful document by Helene of mytartlette.com called Demystifying Macarons

Here are some more tips from Namthip's site www.namthip.com:

Before piping, check for:

- Shine

- The folded batter should slowly spread

- Put a drop of batter and see if it holds its shape

-Check for doneness after baking– Lightly jiggle the shell

- It should not slide off

- It should move slightly

- It should spring back

If under baked, you can put it in the freezer for a few minutes so that it hardens. Remember under baked is better than over baked!

Other tips:

-- Use flavorings with low moisture content; oil, extract, powder, zests, coconut flakes

- Bake on two sheet pans (Keeps the heat away from the bottom longer allowing the foot to develop)

Here is Namthip's cute dog Yindi joining in on the fun. he was pretty involved in the class too and seemed to know exactly when the macarons in the oven were done!

The classes were at San francisco and here are some pics from the rest of the day :)

Ommm nom nom.. the hungry cable car can't have enough!

There was also a little store called Chocolate Covered where the floor to ceiling is covered in little sweet boxes printed with famous SFO landmarks, signage and people, made by the owner. He can also custom make one with your pictures. Pretty cool.





Because my colourful assortment of macarons reminded me of my colourful festival memories I am sending them to this month's Mactweets Mac Attack  with the theme of Childhood summer memories this month.

I have always wanted to take part in macattack, and with my very first batch now I can!

I am so proud of my lovelies I am also sending them to Sugar High Fridays: Bite sized desserts,  hosted this month by the amazing Aparna of My Diverse Kitchen.

Thank you T for an awesome day and for fueling my macaron madness!

Buyer's guide to Wusthof Henckels and other Chef's knives.Knife quest begins!

I have been using a set of Farberware knifes that came as a set with a knife block and shears. They were "full tang" which in ENGLISH just means that the blade extends into the end of the handle and "riveted" to mean that the blade was well secured to the handle with three visible metal rivets. This ensures durability so you don't have to be worried about your blade breaking off from the handle.

Then one day I broke off the tip of my Farberware Chef's knife, cutting into a hard piece of cheese and decided that it was time to do some research and buy a "good" chef's knife.

That's where I got completely lost. So apparently knives are primarily of two types:

Forged blades which are apparently considered superior to stamped blades or blades that are cookie cutter type cut from a piece of steel. Forged blades hence have a heft and weight that stamped blades which are thinner don't. While forged blades are apparently easier to sharpen at home, stamped blades retain there sharpness longer.

Carbon blades are supposed to be superior but more high maintenance and prone to rusting. Stainless steel blades are rust resistant and inexpensive.There are also Ceramic blades which hold the sharpness longest but can also chip and break easily and are not for a klutz like me. I will be looking for a blade which has a combination of carbon and stainless steel for edge retention and rust resistance.

I got myself a very sharp little knife from Chicago Cutlery for about $6 and use it for small everyday tasks like peeling and slicing fruits, veggies etc.



Santoku knives are great for chopping, dicing and mincing vegetables. The blades have hollows that prevent food from sticking onto them. They can also be used instead of cleavers when you want to be nasty to a big hunk of meat. I'm also mastering the cut and scoop technique that these broad blades facilitate (through knife skills demos on youtube- awesomeness! ) They are sharp and like my older knives, full tang and riveted. However they don't have a pointy end so you can't really use them to slice into something like a watermelon.

So you see, I still need a good Chef''s knife. Since that's one I know I will be using the most, I want to make sure that I get a good one, that will be easy to maintain and keep its sharpness.The brands that I am considering are Wusthof and Henckels as well as Victorinox which is the most popular and highly rated on sites like Amazon.com with over 400 reviewers as well as several food bloggers swearing by it.

The Wusthof brand has several brand lines and while there are lines like the Gourmet line and the Emirilware line, which are cheaper because unlike the other lines they are stamped and not forged blades, they are considered inferior. The lines to look for and the more expensive are Wusthof Ikon, Cordon bleu, Culinare and Classic as explained here

Henckels has just two product lines- the higher end Zwilling and the affordable International line.

Aside from a good knife, those in the know, including an aunt who has been using them for years, also suggest a good pair of kitchen shears or scissors. I use my Farberware shears to cut up meat, chicken and fish right in the bowl so no drippy icky juices all over the place and clean up is so much easier. I also have a pair of chicago cutlery scissors I use for everything else including chopping up salad right in the salad bowl, snipping herbs. cutting dough, etc. There is also a bottle opener at the end of mine! Use those shears! You'll be glad you do-prep work just gets way easier.

Will keep you posted on my Great Hunt for that elusive Chef's Knife!

Jeni's Splendid Pistachio Ice cream Recipe - Homemade Artisan Ice cream!

Growing up in India my favourite brands of ice cream was Vadilal's which had fresh fruit bits, the mother dairy ice cream of Delhi which is very rich and creamy, and the now no longer available Dollop's which had a very interesting Gorilla vanilla that I still remember the taste of. I also LOVE Naturals and their pink gauva ice cream is JUST like biting into a frozen yet smooth luscious guava. I've heard that their Tender coconut ice cream is absolutely divine and I can't wait to taste it.I remember visiting a distant relative's Joy ice cream franchise and seeing a long ribbon of vanilla ice cream fall into a vat and thinking he must be the luckiest person on earth to have all that ice cream right in his back yard.



Coming to the US, I have fallen in love with Haagen-daz, though Ben and Jerry's was a bit of a disappointment.I have heard that the Bi-rite creamery in SFO is really good so that's next on my list.

The best ice cream I ever ate however is all the way on the other side of the country but then, Jeni's Splendid Ice creams are worth travelling all the way to Columbus for. Or you could mail order it. I choose option 3- Make some!



Jeni Britton is an Ice cream Goddess and makes artisan ice cream which has one simple secret- She doesn't use eggs so that nothing interferes with the delicious flavor of the cream and flavors as innovative as goat's cheese with roasted cherries, salty caramel to chocolate cayenne. She uses cornstarch to thicken the base, as well as cream cheese to add some scoopability.

I always hated pista ice cream. Usually it is bright gloopy green mess. Not so at Jeni's. Here is what it looks like!

Before you make it, you might want to read some tips from Jeni here

If you don't have an ice cream maker, use this method to make it without one

Jeni's Splendid Pistachio Ice cream

Recipe Source: Jeni Britton's "How to make Ice cream like an Artisan"

Ingredients

• 2 cups whole milk


• 1 tablespoon plus 1 teaspoon cornstarch


• 1 1/2 ounces cream cheese, softened (3 tablespoons)


• 1 1/4 cups heavy cream


• 2/3 cup sugar


• 1 1/2 tablespoons light corn syrup


• 1/2 cup toasted pistachios, very finely ground


• 1/4 teaspoon pure almond extract


• 1/4 teaspoon kosher salt ( I didn't have any so I skipped this. Don't add regular table salt as this could make it too salty)

Method

• In a cup, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.


• In a large saucepan, combine the remaining milk with the heavy cream, sugar and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Turn off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.


• Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the pistachios, almond extract and salt. Set the bowl in another bowl filled  with ice water and let stand, stirring occasionally, until cold, about 20 minutes. Jeni suggests keeping the base in the fridge overnight to develop the flavours, but you don't have to.


• Strain the ice cream base into an ice cream maker, pressing the pistachios with the back of a spoon to extract all the flavor, and churn according to the manufacturer's instructions. 

I used my cuisinart flavor duo ice cream maker and after about 20-30 mins the ice cream was creamy and had a soft serve consistency-good enough to eat right away.

However to make it firmer like proper ice cream:

Pack the ice cream into a plastic container (I used a zip lock freezer safe container)

Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Put the container in a plastic bag and freeze the pistachio ice cream until firm, about 4 hours or overnight.

It might be really hard after, so leave for about 5 mins before serving so that it become a tad bit softer.

Here is a picture of the ice cream straight out of the machine where it has a soft-serve consistency. The pictures at the beginning of the post are after it has been frozen overnight.

Verdict: This is the very first time I'm making ice cream at home and I was shocked frankly, at how good this came out! So forgive me for gushing. It was delicious, the flavour of the cream and pistachio really came out wonderfully. I didn't have corn syrup so I used some Jemima's pancake syrup since it listed corn syrup as one of the main ingredients! Yes I know, substitution queen-that's me. However this made my ice cream a tad bit too sweet, but that's all. Everything else about it is dreamy, creamy, glorious and I am not ashamed to admit- I licked my bowl clean!

Variation: NExt time I make this, I will definitely try adding a little rosewater and drizzle on some honey :) 

Light Lemon Cake- Vegan & Dairy-free

I know, I know, yet another lemon cake. What can I say? I'm obsessed! I have to also say this one is my current favourite. I like the fluffy texture of this one the best, but then it's not vegan. It's also not as easy to throw together, and this one slides right out of my calphalon bundt pan so very satisfyingly! 

We are just settling down after a delightful family get-together for Jelly Bean's Christening. Now our little apartment suddenly seems large and empty without the 3 boys and my adorable niece who was completely besotted by Jelly Bean  declaring "she's so cuuttee!". She's only 3 and hasn't quite grasped the complicated concept of genders yet. She solved the dilemma by addressing everyone and everything as "she" (including the sofa) possessiveness indicated by "she's"! I got to bake to my heart's delight and this cake was a firm favourite with the kids and adults alike.

Lemon Cake

Recipe source: This is an adaptation of lemon gem cupcakes from Veganomicon posted on Food.com here

Ingredients

• 2 2/3 cups all-purpose flour


• 1 teaspoon baking powder


• 1 1/2 teaspoons baking soda


• 1/2 teaspoon salt


• 1/2 cup canola oil


• 1 1/3 cups sugar, plus


• 4 tablespoons sugar


• 2 cups rice milk (I used soy) 


• 2 teaspoons vanilla extract


• 1/2 cup lemon juice


• 2 tablespoons lemon zest

Frosting (Optional-I didn't frost mine)

• 1/2 cup vegan margarine, softened (non hydrogenated)


• 1/2 cup soymilk


• 4 tablespoons lemon juice


• 4 cups confectioners' sugar, sifted

Method:

Prep Time: 15 mins Total Time: 35 mins

• Preheat oven to 350°F.2


• If making cupcakes line two 12 muffing tin with paper liners or else grease a cake pan.


• Sift together flour, baking powder, baking soda, and salt.


• In a separate bowl, combine oil, sugar, rice milk, vanilla, lemon juice, and zest.


• Pour the dry ingredients into the wet and mix until smooth.


• Fill each muffin tin about 2/3 full.


• Bake cupcakes for 17-20 minutes.


• Remove cupcakes from muffin tin, and place on wire cooling rack.


• Frost when fully cooled.

For the frosting: 

• Beat the margarine with a hand mixer until fluffy.


• Stir in soy milk and lemon juice.


• Add confectioners sugar and mix until smooth.


• Frost cupcakes.

Verdict: Light, just the right moistness and a wonderful lemonyness that bursts in your mouth as you take your first bite! The texture is like a good pound cake and it's not too sweet but sweet enough to not require the frosting. Would make a wonderful accompaniment to your cup of Earl Grey tea.

Cardamom Carrot Cupcakes- Vegan Dairy-free and Gooood for you!

A few days ago a friend asked me if I had a good carrot cake recipe. I didn't have one that I had actually tried and since then I have been dreaming of carrot cake. So this post is for her, for me and also for all those mommas out there who have kids (or hubbies) who don't eat their veggies. Here is the answer- put those unloved veggies in cake! Then sit back and watch them being devoured.Oh and devour some yourself-they taste fantastic!

I see myself doing this a few years from now when Jelly bean can but wont! eat his veggies. I will sneak zucchini in chocolate cake and make these tasty, healthy carrot cupcakes very, very often.

This genius, deceptively simple recipe is again from Vegan Cupcakes Take over the World.

Being Indian and because I love carrot halwa I had to play around with the spices so the changes I made were to add cardamom (elachi) and cloves in addition to the cinnamon in this fantastic recipe. I'm so glad I did. The whole house is filled with the aromas and I had to restrain myself from scooping up and eating all of the batter. I might also add some shredded fresh or frozen and thawed coconut next time.

Carrot Cake Cupcakes

Recipe source: Adapted from 

Vegan Cupcakes Take over the World

 from here





Dry Ingredients

• 2/3 cup all-purpose flour


• 3/4 teaspoon baking soda


• 1/4 teaspoon baking powder


• 1/4 teaspoon salt


• 1/4 teaspoon ground cinnamon


• 1/4 teaspoon ground ginger ( I overlooked this, maybe next time)


• I also added: 


• 1/8 tsp clove powder 


• 3-4 elachi powdered ( I just put the seeds on a paper towel, folded the towel over and whacked them with the back of my metal measuring cups until crushed and sort of powdery)


• 1/2 cup shredded fresh or frozen and thawed coconut ( Didn't add this time but will next time)

Wet ingredients

• 2/3 cup sugar


• 1/3 cup vegetable oil


• 1/3 cup soy yogurt (plain or vanilla) 


• 1 teaspoon vanilla 


• 1 cup finely grated carrots ( I thawed frozen carrots for 2 mins in the microwave then pulsed them in my food processor on the chop setting. Don't pulse for too long lest they turn mushy)


• 1/4 cup chopped walnuts ( I didn't add these)


• 1/4 cup raisins (I hate raisins in cake so didn't add this either)

Frosting: I used the cream cheese frosting from here





Method

• Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners.


• In a medium mixing bowl, mix together the wet ingredients sugar, vegetable oil, yogurt, and vanilla. 


• Sift in the dry ingredients (flour, baking soda, baking powder, salt and spices), and beat until smooth.


• Fold in shredded carrots, walnuts and raisins.


• Spray the cupcake liners with non-stick baking spray. Fill the liners 2/3 full. 


• I also pushed in a cashew on to the top due to my carrot halwa hangover.


• Bake for 26-28 minutes ( I had to bake for 40 minutes and it was still a little gooey), until a toothpick inserted through the center of one comes out clean.


• Once fully cooled, top generously with cream cheese frosting.

Or you could do what I did-poke a hole in the middle of the bottoms of each cupcake with my index finger, then using a medium round icing tip, fill with frosting.

I didnt have pastry bags so I tried using instead, an extra medicine dropper we had from the pharmacy, with which I sucked up the frosting and squeezed it into the centers. Worked quite well.

Verdict: 

Ease:  * * * * *

Taste: * * * * * 





I made one biiig mistake with this recipe. I didn't double it.and that makes me sad because these are so gooood. Tender, moist, aromatic, chewy, slightly sticky interior and crunchy top yummyness! I only made 12 and they are almost over already. I'm just eating carrots I rationalize. Adding this to my mental list of favourite recipes and I highly recommend you do too. And also lay your hands on Vegan Cupcakes Take over the World and try out all the other vegan and awesome recipes. I have posted a few here too. Look in the recipe index or click here

Easy & Quick Bourbon Chicken

Bourbon chicken is a flavorful chicken dish named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient. The dish is commonly found at Cajun, Chinese, and American BBQ themed restaurants.

The recipe includes soy sauce, brown sugar, ginger, and bourbon in the base, and the chicken is marinated in this sauce. - Wikipedia 





Almost all Chinese take out menus and those at the mall food courts feature some version of this chicken in a dark sweet/sour sauce served over mounds of steaming white rice. I found this recipe while looking for something to whip up quickly for dinner one night and was intrigued by the more than 2000 reviews it had received over at recipezaar. It may not be athentic, but so many people thought it was great- fast to whip up and delicious, and I do too!





Bourbon Chicken

Recipe source: LinMarie on recipezaar now Food.com from here





Ingredients

• 2 lbs boneless chicken breasts or tenderloin, cut into bite-size pieces


• 1 tablespoon olive oil


• 1 garlic pod , crushed ( I used garlic paste)


• 1/4 teaspoon ginger ( I used ginger paste)


• 3/4 teaspoon crushed red pepper flakes


• 1/4 cup apple juice ( I used store bought prune juice, others have used orange)


• 1/3 cup light brown sugar ( I used regular sugar)


• 2 tablespoons ketchup


• 1 tablespoon cider vinegar


• 1/2 cup water


• 1/3 cup soy sauce


• 1 tbsp to 1/4 cup Bourbon whiskey ( Optional) 

Method

• Heat oil in a large skillet.


• Add chicken pieces and cook until lightly browned.


• Remove chicken.


• Add remaining ingredients, mix well over medium heat until everything is dissolved and well combined.


• Add chicken and bring to a hard boil.


• If you like the sauce to be thicker, you can add 1 tsp of cornflour diluted in about 1/4 cup water while boiling and mix well. 


• Reduce heat and simmer for 20 minutes, stirring often.


• Serve over rice and with steamed vegetables.

Verdict: 

Ease:  * * * * *

Taste: * * * * *

It's all done in about half an hour and is so easy to prepare but tastes like you have slaved for hours. Was an instant hit and will definitely be made very frequently.

Thanks Anonymous commentators, have included your suggestions and will try them next time I make this! Do leave your names so I can thank you by name :) 

Beer Bread-No Yeast No Knead Dairy-free Egg-free Quick Bread

I have been on a baking spree baking cakes and cupcakes and the Geek finally rebelled saying that my baking was going to give him diabetes. So I decided to turn to baking bread and have been thumbing thorough some cook books including 'Baking with Julia' and trying to decide between the 'Artisan Bread in Five Minutes a Day' method or the No-Knead Bread by Lahney. But most of these definitely simple recipes still seemed to require a bit of commitment of time and tools I didn't have, until I found this easy, almost absurdly simple and too-good-to-be-true recipe for Beer Bread.





(Update: I have since this post gotten over my fear of yeast and made and love the Brioche bread from Artisan Bread in Five Minutes a Day. Check out my beautiful apple, cinnamon and brown sugar filled braided bread here I am now a bread fanatic!)





Immediately bells began to ring and I ran to George the grocer's little store and asked him for one single bottle of ale- "To make bread" I explained while he looked at me puzzled.





With the world cup quarter finals tomorrow-what could be a better snack for the football obsessed than beer bread? This is one easy and tasty bread that has the flavor of the beer and requires no yeast, no raising, kneading and all that mess.

I added some garlic powder and oregano for some extra yuminess. The crust is crispy and the insides soft and springy as all good bread should be. Still can't get over how easy this is- Just mix, pour, bake!Can all be done in just one dish too

Beer Bread

Recipe source: Gerald Norman on Recipezaar from here

Ingredients

• 3 cups flour (sifted- make sure to sift else bread will be hard)


• 3 teaspoons baking powder (omit if using Self-Rising Flour)


• 1 teaspoon salt (omit if using Self-Rising Flour)


• 1/4 cup sugar


• 1 (12 ounce) can beer 9 recommend using either stout like Guinness or ale )


• 1/4 cup melted butter or olive oil ( I used oil olive)


• I also added 1 tsp garlic powder and 1 tsp oregano-optional

Method

• Preheat oven to 375 degrees.


• Mix dry ingredients and beer.


• Pour into a greased loaf pan.


• Pour melted butter/olive oil over mixture.


• Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from pan and cool for at least 15 minutes. If you don't remove it and keep the bread in the pan the bottom may get soggy.

Below are some helpful notes by Gerald : 

This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit". That's because they aren't sifting their flour! 

If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure.

If using non alcoholic beverages then add a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.

Put a baking sheet or tray under the dish so that any butter that bubbles over doesn't spill onto the oven floor and catch fire.

Verdict:

Hic! The beer taste in the bread was prominent and I loved it even thought I don't even like beer! I halved the ingredients as I wasn't sure I'd like it so my bread was quite small and was all gone in seconds. Next time I will double it and make two full loves as everyone loved it and tore off chunks of this soft bread with a crunchy top.You don't have to like football or even beer to love this, whether you are making it or eating it.

Take it along for the next tailgate party and you will be the star!