I’ve spent the last few months involved in a big, exciting work project. In case you don’t already know, my job marries my passion for food with my love of writing. I wear a few different hats, as I think anyone who works for a growing company does, but a big part of what I do is writing for Savory Spice Shop. I’m excited to finally be able to share this labor of love…we’ve written a cookbook! Spice to Plate is hot off the press and not yet available for sale but will be in stores and online in just a few short weeks.
I’ve experienced a few side effects of being involved in this project. First, I’ve become much more focused on flavor, noticing how different ingredients “play” together and thinking about how a single ingredient can alter a dish. Second, I haven’t wanted to cook or eat much. You see, when you spend so much time taste-testing, you just aren’t inclined to go home and eat a full meal. (My favorite snack dinner being popcorn and wine.)
But, the seasons are changing. Fall is in the air and, with the taste-testing tapering off, I’m ready to dust off my pans and get back into the kitchen.
A while back, I adapted an old recipe that is found in my grandma’s little wooden recipe box. It’s such an easy recipe that it invites tweaks, based on your mood or the type of beer you’re using. I’ve had an herbed saison hanging around my fridge for a while and figured the sweetness of the saison and the herbal notes of the beer would be perfect for bread. I’ve highlighted the subtle herbal notes with an infusion of dried herbs. It’s fantastic with a smear of honey butter but also makes a pretty good (if somewhat crumbly) sandwich.
If you need an excuse to make this, here in Denver it’s GABF week. This bacchanalia of beer means an excess of food and beer pairing events. If, like me, you didn’t get one of the golden tickets (which sold out in near record time – a mere 32 minutes), have your own beer Fest. The bomber I used for this bread will leave you an ample pour for drinking!
Herbed Beer Bread
3 cups self-rising flour
1 tablespoon dried Herbes de Provence (or other herb blend of your choice)
4 tablespoons honey
12 oz. saison style beer (preferably infused with herbs)
1 egg, beaten
Preheat oven to 350 degrees. In medium bowl, mix flour and herbs. Add honey and gently stir in beer.
Pour mixture into greased loaf pan and brush with egg. Sprinkle salt over top. Bake at 350 for 45 minutes. Let cool before cutting.