Beer Bread that's... VEGAN??

Before I went vegan, I had a tough time figuring out the physics of baking. Eventually I mastered it and even conquered the dreaded souffle. Turns out, it's not that difficult. The secret is making sure the eggs are in soft peaks and really knowing what that means.

Well, here's the thing- learning to bake without eggs and dairy is a whole other monster. Imagine my surprise and elation when I was able to master an old fav: Beer Bread.

There's nothing like it- sweet, crumbly and it goes with everything. This literally took me 5 minutes to prep- or one commercial break of The Daily Show. This recipe incorporates ingredients I always have and allows me to have something home-baked without the slaving. Don't get me wrong, when I'm in the mood I love challenging kitchen endeavors but there are times just want to eat and have no interest in spending a humid summer evening in a hot kitchen. 

So, let's talk bakeware for a sec. The standard still seems to be non-stick, which is bizarre to me considering the mountains of research proving it's toxicity. Glass works well but sometimes I have a rough time cleaning.  If I go glass, I go Pyrex.

 

Stoneware is my second choice. It's heavier than glass but if you buy it unglazed and not from China, it should be lead-free. I like Pampered Chef brand.

 

My personal favorite is cast iron. It heats evenly, is easy to clean, you have it for life and nothing sticks. Some people can't stand the weight but I find it to be the standard. Lodge seems to be the best brand.

 

If you have questions, Envrionmom gives a great description for each.

So, ready for my vegan beer bread recipe?

• 3 cups self rising flour (or 3 cups regular flour, 3 tsp baking powder, 1 tsp salt)

• 1/2 cup raw sugar

• 1 beer (Don't use light beer and don't waste craft beer on this... PLEASE!)

• 1 tbsp orange zest

• 1/4 cup earth balance butter, melted (I use soy free)

Mix together everything EXCEPT BUTTER (you can use your hands- get messy!) and cook in a lightly greased bread pan at 350 for 40 minutes. Brush with melted butter and cook an additional 10 minutes. 

Serve with soup or dig right in! It comes out looking like this yummy goodness....

Hope you enjoy! Happy summer!