The Smelly Bridge

When I was a kid there was a bridge that we would go under on our way into the city that was really smelly. I had forgotten about that until tonight when while making dinner. I decided that with the turn in the weather I would make chili and that beer bread would be great with it. As I poured the beer into the dry ingredients there it was… the same smell that surrounded the smelly bridge. When I told the kids that the kitchen smelled like the bridge near Milwaukee they had no idea what I was talking about and, it’s true, I don’t think the bridge smells anymore.

Honestly, the aroma of beer and yeast and whatever it was that created that smell is not all that lovely. However, if you are feeling like talking a walk down memory lane – here is the recipe…

2 cups whole wheat flour
1 cup all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
14 ounces beer (or 12 ounces beer & 2 ounces water)

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan. Brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.