This Simple Oatmeal Beer Bread is made with an Oatmeal Stout beer but also includes mostly whole wheat flour which makes it great for breakfast or an anytime of day snack!
I can’t think of many things that smell better than fresh baked bread. And this surprisingly is coming from someone with a less than perfect sense of smell. I know, how can a food blogger have a poor sense of smell?? Thank goodness for kids and a husband with strong senses. Except for when I dump a ton of minced garlic on the kitchen floor and get to hear how awful it smells from my son. Oh well…
Regardless, I love making quick breads as evidence by several previous posts including my Whole Wheat Chocolate Chip Pumpkin Bread, Healthy Zucchini Bread and Whole Wheat Oatmeal Banana Bread just to name a few. Quick breads are my favorite kind of bread to make not only because they are so versatile (such as substituting applesauce for oil) but they are also difficult to mess up. And when I’m distracted with children I don’t have to worry too much about messing up the recipe. Except it’s still possible to mistake one spice for another like when I added chili powder to a recipe instead of cinnamon! I still can’t believe I made that mistake not once, but twice! But we all have those pregnancy/mommy moments, right!?
When it comes to beer in baked goods I can’t find any concrete answers to the specific amount of alcohol that remains in baked bread but the consensus is that some remains. With that said, I personally allowed my kids to try some of this bread (in small amounts). I just wanted to point out that it’s likely that some alcohol residue is left in the bread after it’s baked. Cooking with alcohol like in the slow cooker or in a skillet is a little different. If you’d like to learn more details about cooking with alcohol check out this burn-off chart.
This Oatmeal Beer Bread post first appeared on Chocolate Slopes.