Itâ€™s like the Kardashians, traveling to India, and cilantro.
You probably have a strong opinion about it. I certainly do, and theyâ€™re all good.
Let me tell you about this particular one.
I first had it during my trip to Colorado in September. Our group had arrived at Tieghanâ€™s home, which was the most beautiful barn in Silverthorne.
Snow gently fell outside. The most fantastically eclectic playlist was gently humming from the speakers. And an entire spread – cheese, phyllo wraps, beer and wine, cocktails – were neatly arranged on her island.
It was perfect.
As Tieghan puts the finishing touches on dinner, the most delicious smell caught my noseâ€™s attention.
She had just sliced her five-ingredient bread and placed a pot of cheddar-potato soup for serving.
I couldnâ€™t help myself. I labeled a generous helping of the soup, served myself two slices of crumbly bread, and took to my seat.
The bread was perfect- warm, light, and with the slightest hint of sweetness. I dipped it into the decadently creamy soup, and took a bite.
â€œIs this heaven?â€
Jen, Tieghanâ€™s mom, looked at me. I didnâ€™t realize I said it out loud.
â€œTieghan! This is genius – using your soup as a fondue dip!â€
I donâ€™t recall much of the rest of the night. It was a blur of pomegranate margaritas, delicious short ribs, insane desserts, and more bread.
Good thing that the bread is so easy to make. I whipped up a batch last night, adding a little cayenne for some heat. As the rain fell, I spread a generous pat and took a big bite.
It was heaven.
adapted from Half Baked Harvestâ€™s Beer and Honey Bread
- 3 cups of all-purpose flour
- 1 tablespoon baking soda
- 1/4 cup honey
- 1 bottle of beer (pumpkin beer would be perfect for Thanksgiving)
- 1/2 stick butter
- 1 teaspoon cayenne (optional)
- Preheat oven to 375Â°F. Grease a bread pan with butter.
- Combine and sift all dry ingredients together. Add honey and beer and mix until itâ€™s just combined (I prefer my hands).
- Pour the dough in the greased pan, and put inside the oven. Top dough with pats of butter, covering it entirely.
- Bake for 40 minutes.
- Allow bread to cool on a wire rack for 10 minutes. Remove it from the pan, slice, and serve.