lenten prayer: day 22 + beer bread
Prayer of Good Food
Lord God, thank You for food
For your earth that has given us the raw ingredients
And for our imagination that is stretched and harvested through creation
May our tables always be full
Of food, of people, of laughter and time willingly given to each other
Thank You for what cooking means to me
For all the ways it helps me understand who I am
For the clarity and comfort I find in the kitchen
Fill me with this redemptive joy I have in feeding others
Paint my table in color, taste, texture and scent
Open my hands to the possibility and freedom to dream.
It’s no secret that I love to cook. I have spent the past two mornings, propped up in bed, reading cookbooks like novels, making mental notes of recipes to try and techniques to master. I fell asleep next to “Mastering the Art of French Cooking” last night.
I am a food nerd.
And proud of it.
So, of course, along with this prayer of food, I am including a recipe for beer bread I tried recently from Honest Fare.
Makes 1 loaf bread. Coating top of dough with butter before baking in optional, but really adds to the crust’s texture. Omit for vegan.
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 ½ teaspoons salt
- 4 Tablespoons sugar
- One 12oz can or bottle of beer. (any beer — C’s Note: I used Leinenkugel’s Sunset Wheat, which was excellent)
- 3 tablespoons butter
1. Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Pour in beer, stir until a stiff batter is formed. Best to just mix dough with your hands. Scrape dough into prepared loaf pan.
3. Melt butter and spread evenly across dough. This is optional (if you’re vegan), BUT it really adds to the crust. Makes it golden and crusty!
4. Bake for about 35 minutes or until a toothpick inserted into center of the loaf comes out clean.
You know when it looks like this going into the oven that it’s going to be good:
And it was — oh, was it ever: