Mexican Beer Bread

How we make it.

3 cups flour, sifted
3 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon Cumin seed
12 ounces Modelo, room temperature
1/4 cup Agave
1/2 cup butter, melted

Preheat oven to 375 degrees. Lightly grease a loaf pan. In a large bowl sift flour and baking powder together. Whisk in salt and cumin seed. Pour beer  and agave into dry mixture, whisking until combined. Pour batter into loaf pan. Pour melted butter over top. You may want to put the loaf ban on a baking dish in case the butter bubbles over when cooking. Bake for 55 minutes to an hour. Set aside to cool for 15-20 minutes before serving.

Why we make it.

Sometimes quick breads need to be savory. Especially when there's a football game on. I always struggle with what beer to use in beer breads. Light American beers always feel tasteless. Craft beers too hoppy without fail. I don't know what that's about. I don't always drink beer, but when I do it's Mexican beer. That sounded like a Dos Equis commercial but in this case it's Modelo. If you're going to make beer bread I say find the right beer first. For me that'd be Modelo, and while we're at it why not just make it a fully Mexican beer bread by sweetening with Agave and flavoring with the subtle notes of cumin seed? This beer bread is crunchy, thick and satisfying. All it needs is a little more butter. That's why we make it.