This bread is so simple to make; I almost couldn’t believe it. It isn’t super sweet, and has a slight bitter taste, but if you are a beer lover, I think you’ll like this. It was perfect with a cup of coffee this morning :).
I decided to make this bread, not because I necessarily wanted to, but because in the great big world of food blogging, there are lots of ways foodies and bloggers connect with each other, one of the main ones being recipe challenges. Usually there is a theme, and people post a recipe they’ve made following that theme on their own blogs, and then link it to the blog the challenge originated from.
Anyways, they are a lot of fun even though I don’t participate often, mostly because I already have a hundred ideas of what I want to make and post, and that will keep me busy enough without extra challenges! But the crazy in me couldn’t resist this one: Random Recipes and in this case, they must contain chocolate. The idea is, that you pick a recipe randomly from your cookbooks, and no matter what it is, that’s what you make. For this challenge, I opened to the index in one of my favorite vegan baking cookbooks, saw all the chocolate recipe listings, closed my eyes and pointed to one. Luckily for me, I had all the ingredients (mostly) on hand AND, the lazy gods were with me because it is a super simple recipe! Thanks http://choclogblog.blogspot.com/ & http://www.belleaukitchen.com/p/random-recipes.html for the inspiration.
Chocolate Stout Bread from Kris Holecheck’s The 100 Best Vegan Baking Recipes:
- 2 3/4 cups flour
- 1/3 cup cocoa powder
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups chocolate stout (I didn’t have chocolate stout so I used Switchback Brewing Company’s Brown Ale which, by the way, is an amazingly delicious beer!)
- 1/4 cup oil
- 1/3 cup milk substitute (I used almond milk)
- Preheat oven to 350F. Lightly grease a 9×5 loaf pan with margarine or oil.
- In a large bowl, combine the flour, cocoa, sugar, baking powder and salt. Make a well in the middle of the dry ingredients and add stout, oil and milk. Mix until just combined.
- Spread batter in loaf pan and bake for 45-50 minutes (*note: I had to bake this for 60 minutes), or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 30 minutes before turning out on a cooling rack.
- Store bread covered at room temperature.
