Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | For the bread: |
3½ cup | Flour |
1 teaspoon | Salt |
½ teaspoon | Baking soda |
1½ teaspoon | Baking powder |
1 \N | Egg lightly beaten |
12 ounces | Oregon Raspberry Wheat Beer |
1 tablespoon | Vegetable oil |
¾ cup | Fresh raspberries |
⅓ cup | Brown sugar |
\N \N | For the sauce: |
¼ cup | Raspberries |
1½ ounce | Oregon Raspberry Wheat Beer |
1 teaspoon | Vanilla extract |
Whisk ingredients for the bread together until just combined. Pour into 9 by 5 by 3-inch loaf pan and bake 35 to 40 minutes at 350 degrees.
Mash together sauce ingredients with a spoon and strain ½ of the sauce. Add back into unstrained portion and drizzle over bread.
QUENCH SHOW #Q1A02
(Courtesy of Chris Santos of the Time Cafe)