Here's my entry! I had a great time making these, and my tastebuds enjoyed the challenge, too. Thanks, Kat, for choosing such fabulous ingredients!
Autumn Wheat Beer Bread with Roasted Butternut Hummus
Roasted Butternut Hummus1 Gala (or red) apple, diced
2 cups butternut squash, cubed
1 15-oz. can garbanzo beans
Heaping spoonful garlic, minced
1 T plain yogurt
1 tsp ground ginger
brown sugar
cinnamon
chili powder
cumin
hot sauce
Prepare the first four ingredients, then stir together in a large bowl. Add cinnamon, brown sugar, and chili powder to taste. Mix well, then spread over a greased baking sheet. Roast for 35 minutes at 425*F, stirring at least once.
Remove the tray from the oven and allow to cool. Transfer to a blender or food processor. Add the yogurt, as well as cumin, hot sauce, and more chili powder to taste. Blend until smooth. Enjoy warm or chill.
Autumn Wheat Beer Bread1.5 cups all-purpose flour
1.5 cups whole wheat flour
4.5 tsp baking powder
1/2 tsp seasoned salt
1/3 cup brown sugar
1 12 oz. bottle/can of beer (I used Belgian style)
Preheat the oven to 350*F, and grease a 9 x 5 inch loaf pan.
While the oven is warming, combine the dry ingredients in a large bowl. Add the beer and stir until a nice thick batter is formed. You may have to use your hands to incorporate the last of the flour.
Scrape into the greased pan and bake for 50-60 minutes, or until an inserted toothpicks comes out clean.
Cool slightly, then serve with roasted butter nut hummus, butter and honey, or straight up.
Makes 1 loaf.
There's rather a long story that goes along with this beer bread. Read it here!
http://www.kitchencourage.com/2009/10/drunken-jouster.html
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