One Bowl Chocolate Chip Beer Bread, in your oven in five minutes, in your face in one hour!
Fall baking isn’t as much about the food as it is about the fact that we can turn the oven on again. Just days ago, it seems, we were all googling “no-cook dinners” and hoping the triple-digit heat would pass soon.
Then, as if overnight, the weather calmed, we awoke to rain on a garden that still held the last gasps of summer produce, and we’re again free to wear sweaters and pull on the wellies.
Let us bake again, slow down for a second as out lives orient to the pulse of this part of the year. Just slow down, take a day away from the obligation we force on ourselves and just be.
Just a reminder that the world will still be there when you rejoin, that it’ll be fine without you for a bit, and making something just because you want to has a way of healing the chips that the daily grind works into your soul.
A day in the kitchen, an audiobook and the smell of things baking in the oven has a way of calming a storm inside us, bringing calmer waters and even has the added bonus of warm baked goods to give as a peace offering to those in our lives that love us even when we’re difficult.
- 3 ½ (420g) cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (150g) sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup (240g) full-fat sour cream
- 2 tablespoons (30g) vegetable oil
- ¾ cup (6oz) beer (wheat beer, brown ale, nothing hoppy)
- 4 ounces dark chocolate chips
- Preheat the oven to 350°F.
- In a large bowl stir together the flour, baking soda, baking powder, salt and sugar.
- Make a well in the dry ingredients, add the eggs, vanilla, sour cream, oil, and beer. Stir to combine.
- Stir in the chocolate chips.
- Pour into a large (10x5) loaf pan that has been sprayed with cooking spray or greased with butter.
- Bake until the top has puffed and turned golden brown, about 55 minutes.
- Allow to cool, remove from pan, slice and serve.