Ahhh, vitamin C.
My adventures in making a good beer bread and my new found interest in food photography led me to envision what a perfect picture of beer could be. That picture turned out to be a tall glass with a slice of orange on the rim.
Personally, I’ve never been a huge fan of the beers that recommended any orange garnish. I’m not a big drinker anyway, but when I do drink beer, it’s usually a light lager. Anything beyond that tends to have too much flavor or bitterness for me. Given that I was making beer bread, I figured this was the perfect time for me to experiment with beers I don’t typically drink.
On a similar note, I don’t typically keep a lot of citrus fruits in the house. I’m just not a huge fan of them because they very often cause irritation to the mouth and tongue that can last up to a couple days at a time for me. My husband, however, is a huge fan of clementines and we always have them in the house for him to snack on. These mini fruits are actually part of the mandarin orange family according to a very brief internet search I did. And since I didn’t want to buy a dozen large oranges that would ultimately go bad, I decided to use these clementines in place of a normal orange for this recipe
Like my Lime Beer Bread, I used the zest of the orange as well as the juice to help accentuate the muted orange flavor in the beer. The result is a sweet version of beer bread with a fruity kick. This was so good, I even had this for breakfast in place of my normal toast!
Orange Beer Bread
3 cups flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1 12oz. bottle beer
Juice of 1 orange Zest of 1 orange 3 tbsp softened butter
Preheat oven 350F.
In a large mixer, combine all of the ingredients except the butter, adding the beer last to the mixture.
Pour the mixture into a greased loaf pan.
Bake for 45 minutes.
Melt the 3 tbsp of butter and pour over the loaf. Return to oven for another 10-15 minutes.
Serve warm, ideally with butter.