I was lucky enough to attend the Guelph Wellington Local Food Fest at Ignatius Jesuit Centre last Sunday, which was an extravaganza of food and drink from all around the county. Fresh vegetables, maple syrup, breads, beers and wines – a treat every way you looked.
With eating in mind, I came across a bread recipe in a cookbook that I substantially modified for flavour and to incorporate as many local ingredients as I had in my cupboards. And there’s no kneading! Here’s my version:
Deb’s Midsummer Beer Bread
Makes 2 small loaves (I used a 6 x 3″ loaf pan and a small Corning casserole).
Preheat oven to 350F. Grease bread pans.
Ingredients:
3 c. flour (I like Robin Hood Nutri Flour Blend; whole wheat, but it’s finely ground)
4 tsp. baking powder
1 tsp. ground sea salt (or try Sifto salt from Goderich!)
1 tbsp. U of Guelph honey
1 bottle local beer
2-3 tbsp. chopped fresh herbs, if desired (my garden provided parsley, chives, thyme, oregano)
In a large bowl, mix the flour, salt, baking powder, and fresh herbs with a whisk.
Melt honey in microwave, drizzle over flour. With wooden spoon or spatula, add beer in increments and blend.
Gather together dough (no kneading required!) and plop into prepared pans.
Bake about 30 minutes until golden. Tap on top for “hollow” sound of doneness. Cool in pans 5 minutes, then turn out on wire rack to cool.
Ta da! Serve warm with butter… and perhaps more beer if you wish. Local cheese would be fabulous too.
Watch for the next Local Food Fest, the 4th Annual Field Dinner to take place at Nassagaweya Retreat, Moffat (south of Guelph in Nassagaweya Township which is now part of Halton) on Sunday, Sept 22 from 1-5pm.
Slice of Guelph 