It’s like the Kardashians, traveling to India, and cilantro.
You probably have a strong opinion about it. I certainly do, and they’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 Tieghan’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 nose’s attention.
She had just sliced her five-ingredient bread and placed a pot of cheddar-potato soup for serving.
I couldn’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.
“Is this heaven?”
Jen, Tieghan’s mom, looked at me. I didn’t realize I said it out loud.
“Tieghan! This is genius – using your soup as a fondue dip!”
I don’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 Harvest’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 375°F. Grease a bread pan with butter.
- Combine and sift all dry ingredients together. Add honey and beer and mix until it’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.