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Irish Ale Bread with Caraway and Herbs
This quick and easy beer bread is perfumed with caraway, dill, chives, black pepper and... a full bottle or can of Irish ale, which lends the loaf yeasty, subtly sweet notes. An electric spice grinder is the best way to coarsely grind the caraway; pulse the seeds a few times, but don’t pulverize them to a fine powder. The butter for brushing the just-baked loaf will likely solidify upon standing; simply re-melt it a few minutes before removing the bread from the oven. Serve slices with corned beef and cabbage or slathered with softened butter.
grams (2 cups) all-purpose flour
grams (½ cup) cake flour
01Heat the oven to 375°F with a rack in the middle position. Mist a 9-by-5-inch loaf pan with cooking spray. In a large bowl, whisk both flours, the baking powder, baking soda, caraway, salt and pepper. Add the dill and chives, then toss well. Drizzle in the honey and 4 tablespoons of melted butter, then add the beer and whisk gently just until evenly moistened; do not overmix. The batter will be thick.
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