One little step has been done. We have many other little steps in front of us, but we overtook the biggest obstacle. Now, it is all in our hands, and I am confident we can do it. This is a new start, and we have to make the best of this chance that has been given to us.
I am leaving for Berlin to see a dearest friend from College –another little escapade before I begin for real. Breathing some different air, seeing things from a different perspective, plunge in the artsy young and hip atmosphere of the German capital. It will be good.
I couldn’t go without leaving home (and taking with me) some good bread, which happens also to be a recipe in theme with my trip. Beer Bread. Maybe you think that it doesn’t really match with Germany so much, but think about it: just by using a weiss or a lager you will automatically transform it into something pertinent. Plus, it is nourishing and has that perfect balance between sweet and salty, which really makes for the perfect snack at home or at the airport –and I happen to be at the airport quite often these days.
Before I leave you with the recipe and I go, I wanted to ask you a huge favor. If you like my work here at Life Love Food (new name for a new domain and a new design, did you notice? Hurray!), please vote for me at The Kitchn for Best Food Photography on a Blog Contest. Voting is easy: you just have to sign up for free and then go back to the page and click “vote” near Life Love Food. Thanks for your time and votes. Yours truly would really really really appreciate it and will post a cake for you soon!:)
- 1 1/2 cup all purpose flour
- 1 1/2 cup whole wheat flour
- 1 T baking powder
- 1 1/2 tsp coarse sea salt, plus more for sprinkling over the top
- 4 T raw dark brown sugar
- 1 1/2 cups beer (1 bottle (12oz))
Preheat the oven to 350 F. In a medium bowl, whisk together the flours, 3 T sugar, baking powder and salt. Stir the beer into the dry ingredients until just mixed. Spoon the batter into a 9×5″ loaf pan (greased or with parchment) and sprinkle the rest of the sugar and some more coarse salt on top. Bake for 50 – 60 minutes or until cooked through (whenever a toothpick comes out clean) and golden on top.
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