It's Sunday baking day! Today I made the Whole Wheat Beer Bread from Cookin' Crunk.
Warm bread always means jam piece for me.
Beer breads are pretty great - you get freshly baked bread in about an hour, and you don't have to knead! This came together so quickly that I actually had to do some other stuff while my oven pre-heated before I put the beer in because I didn't want to mess up the chemical reaction by having it sit around before going in the oven.
So, as you can see, I used Innis & Gunn Toasted Oak IPA*. I had a wee taste of it before I poured it into the bowl, and it was super hoppy. That really comes out in the bread. Unfortunately, what I can't handle with beer is the hops part, so I thought the bread had a bitter note to it. The slice on the right is a bit thicker than the slice on the left, and I almost gave up on the bread because the bitterness overwhelmed the sweetness of the jam.
Apart from that, it's got a lovely texture - slightly dense (without feeling like a brick), moist, and soft. It definitely has potential, and I think it's my mistake that makes it not fantastic. Since this is the first time I've made this, I'm gonna assume it's the particular beer and not the recipe itself, because I have had beer breads I've enjoyed. I might try this again with a less hoppy beer.
*Innis & Gunn are Edinburgh brewers, and most if not all of their beers are vegan. Woot!