Friends Drift Inn Farm Recipes
On this month’s Friends Drift Inn television show, chef Matt Corbin of The Blue Raven serves up a meatloaf sandwich on sourdough bread. I do not have a recipe for sourdough bread; but beer bread tastes great and will make your kitchen smell heavenly.
Read Appalachian News Express The Blue Raven Opens
Yeasty Flavors without the Fuss – Easy Bread Recipe
Companion Recipe to April 2012 Friends Drift Inn TV Show
Beer Bread is a quick bread with Big Daddy flavors. I like bread with character; but I am really pressed for time today. I need a stir and go recipe. Beer Bread fills the bill.
Baking bread, it is one of those rituals that calms me and makes the kitchen smell like home!
The taste yields that yeasty richness of traditional artisian bread, but there is no need to fuss with letting the loaf rise, punching it down, and working the dough.Did I mention stir and go?
Beer gives this bread a little lift, making it a medium density. I always add a little fresh garlic. Sometimes I like to incorporate cheeses and fresh herbs. I prefer sorghum for the sweetness, but honey works well too. Try this recipe for the base of an open-faced meatloaf sandwich. You’ll think John Travolta has asked you to take a two-stepping dance around your kitchen floor. Crank up the jukebox!
Watch for More stories about chef Matt Corbin as The Blue Raven readies for Grand Opening
Recipes Featured on April 2012 Friends Drift Inn Television
Beer Bread Recipe
Inspired by my favorite Urban Cowboy
Quick Bread Recipe, Bread Recipe
- 1 tablespoon + 3 tablespoons organic unsalted butter, softened
- 3 cups organic whole wheat flour, whisked
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup of shredded cheese, a mild flavored variety (I used Good Shepherd Sheep Cheese)
- 1 finely minced clove of garlic
- ¼ cup of green onion bottoms, finely minced
- 1 tablespoon sorghum (I used local but Bourbon Barrel Foods)
- 12 ounces of root temperature beer. I usually let set overnight but in a pinch you could just barely warm on the stovetop only enough to take off the chill
1. Preheat oven to 375°.
2. Grease a loaf pan with 1 tablespoon of butter, set aside.
3. In a large mixing bowl add flour, baking powder, salt, and cheese. Whisk through to combine.
4. Add garlic, onions, 2 tablespoons butter, sorghum and beer.
5. The mixture will foam a little. And oh the smell! Just lightly mix the dough together, enough to wet the dry ingredients. The dough will be sticky and pull away from sides of the bowl.
6. Let sit 5 minutes to let the leavening agents work.
7. Place in loaf pan. I kind of plop it in there, smoothing out just enough to make the mixture level.
8. Bake for about 30 minutes, and then brush the top with remaining butter. Bake another 15 minutes, until a toothpick inserted in center comes out clean.
Notes and Observations:
Some folks remove the loaf to a cooling rack. I do occasionally. Sometimes I let the bread cool in the pan for 5 minutes just to get a little more crust on the bottom. It is really up to you. Experiment with different beers, herbs, seasonings and cheeses. This recipe is limited only by your imagination.
This is a good bread for St. Patricks Day or Octoberfest celebrations; hearty and filling. I like this bread for open faced meatloaf sandwiches, like the one presented on April 2012 Friends Drift Inn Show on Pike TV Recipes for going on a family picnic.
Yield 1 loaf
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