A late and amazing friend of mine named Spencer was the inspiration behind this recipe. He adored beer. So much so that I’m pretty certain he considered it a major food group. And he would have loved this bread because instead of requiring yeast (and a long wait time to let the dough proof!), the beer provides an instant and flavorful leavening alternative. It will taste delicious on its own or with toppings like caramelized onions and sage. Like Spencer, I’m pretty certain that anyone who holds a special place in their heart for beer will really enjoy this bread.
Beer Bread with Caramelized Onions and Sage
Yield: 1 loaf
Active Time: 25 minutes
Total Time: 1 hour, 40 minutes
1 small onion, thinly sliced
1 tbsp. olive oil
3 c. flour, sifted
3 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
355 ml (12 oz) beer (an unfiltered wheat beer such as Blue Moon is recommended)
1/4 c. butter, melted
1/4 c. sage leaves, chopped, divided into 3 tbsp. and 1 tbsp.
1 egg yolk
1) Preheat oven to 375 F.
2) In a saute pan over medium heat, heat olive oil and saute onions until they become soft and caramelized, stirring often (about 15 minutes). Reserve.
3) In a large bowl, mix flour, baking powder, salt and sugar.
4) Gently stir in beer, melted butter, and 3 tbsp. of sage leaves until just combined (do not over-mix).
5) Pour batter into a well-greased bread pan.
6) Lightly brush the top with egg yolk (this will give the top of the bread a beautiful color and sheen once baked).
7) Sprinkle onions and remaining 1 tbsp. sage leaves over the dough.
8) Bake for 1 hour, then allow to cool for 15 minutes before removing from pan.
When making this recipe, choose a disposable baking tray so that you can just pop it right out of your oven and into the hungry arms of a lucky recipient. To jazz it up even more, tie a raffia ribbon around it with a tag denoting that not only was it made with love, but also with beer.