Keeping it Sweet……
I have a long time hate relationship with bread baking that involves yeast. For some reason it just does not like to work for me. I have tried different types of yeast, made sure it wasn’t expired, use a thermometer to make sure the water was warm enough, but not to hot, insured that the room was warm enough for the bread to rise. Epic fail, every single time. So, I do everything in my power to avoid making anything that might involve yeast. But I love nicely risen baked goods, so I have had to resort to alternate methods. (Don’t despair though, I am still working on mastering yeast, you will see a success post in the future, although distant it might be.)
I decided I wanted to try my hand at my version of beer bread. The first beer I used was a dark beer, and the bread tasted exactly like it. In a bottle it works, in bread form not so much. I brainstormed to figure out how I could use the beautiful rise without the bitter taste. I thought about a blonde, or light beer, but then I thought I would go outside the box. I love sweet breads, like Hawaiian rolls, and I adore quick breads. I am also in love with vanilla and then a new bread was born. I had never tried vanilla beer but thought I would give it a shot. I couldn’t have been more right. It tastes amazing. My husband said that it almost tastes like a dessert bread.
While I am not promoting any brand of beer I will recommend Small Town Brewery “Not Your Father’s Vanilla Cream Ale” since I haven’t tried any other vanilla beer and this one is outstanding. It tastes just like cream soda. I can’t guarantee the flavor results with any other brand. If you are worried about the alcohol content, there is about 25% of the alcohol content left after baking, but considering how little is in each little bread there shouldn’t be any worries about consumption. It is high flavor content, not high alcohol content. But if you want the content, make sure to save a bottle of the vanilla ale and enjoy it alongside your sweet bread.
I am going to wrap this up with just a few tips. I used mini bunt pans and they came out perfectly. I didn’t grease the pans and they came out beautifully. Just make sure that your pan is seasoned correctly, and you shouldn’t have any issues. Don’t over cook the bread and drizzle the glaze on after the breads are completely cooled. Aside from that this is the simplest recipe you will ever find, and you will want to make it over and over again. Get in the kitchen, get baking, sit back, relax, and enjoy!
Have you tried beer bread yet?
Sweet Madagascar Vanilla Beer Bread
By Angie Gouchenour
4 mini breads (Using mini bunt cake pans)
1 cup Vanilla beer (I used Small Town Brewery “Not Your Father’s Vanilla Cream Ale)
½ cup Sugar 2.0
2 teaspoons baking powder
¼ teaspoon salt
2 cups white wheat flour
2 Tablespoons Sugar 2.0
2 teaspoons unsweetened cocoa powder
1 teaspoon plant-based milk
Preheat the oven to 375’f
In a medium bowl combine the beer, Sugar 2.0, baking powder and salt
Stir in the flour until completely combined
Separate evenly in to 4 mini bunt pans (You can also use 10-ounce ramekins, they just aren’t as cute)
Bake in the preheated oven for 25 – 30 minutes
Remove from the oven and carefully lift each one out onto a cooling rack
If you are going to use the glaze allow the bread to cool completely
Combine the Sugar 2.0 and unsweetened cocoa powder in a clean coffee grinder and grind to a powder
Add the milk and stir until combined (It will look like it isn’t enough, but keep stirring)
If it seizes up from sitting you can microwave it for 10 seconds
Drizzle over the top and enjoy!