Roasted Garlic Beer Bread
The carbonation from the beer contributes to the leavening (rising) of bread, with the malt producing a nice crust. Consider serving this garlicky bread with Black Bean Beer Chili.
2 whole garlic bulbs
2 Tbsp (30 mL) plus 1 tsp (5 mL) extra-virgin olive oil
2 cups (500 mL) whole wheat pastry flour
1 cup (250 mL) all-purpose flour
2 Tbsp (30 mL) natural cane sugar or coconut palm sugar
1 Tbsp (15 mL) baking powder
1 Tbsp (15 mL) fresh rosemary, chopped
1/2 tsp (2 mL) salt
1 1/2 cups (350 mL) wheat, lager, or pilsner beer
Preheat oven to 375 F (190 C).
Remove excess papery covering on garlic bulbs and slice off tops of the heads so most of the cloves are exposed. Drizzle 1 tsp (5 mL) olive oil over exposed cloves, wrap tightly in foil, and bake for 40 minutes, or until garlic is very soft. Let cool.
Grease 9 x 5 x 3 in (23 x 13 x 6 cm) loaf pan. In large bowl, squeeze out soft garlic pulp and mix with flours, sugar, remaining olive oil, baking powder, rosemary, and salt. Add beer and stir until just combined (don’t overmix!).
Bake for 50 to 55 minutes, or until top is golden brown and a toothpick inserted into centre comes out clean. Let cool several minutes before unmoulding and slicing.
Serves 8.
Each serving contains: 234 calories; 6 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 41 g carbohydrates; 4 g fibre; 150 mg sodium
source: "Think Outside the Mug", alive #353, March 2012
Roasted Garlic Beer Bread
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
