So I was troubled as I sat down to type up this post…this bread is so BLAH looking, the ingredients are beige, you add beige beer, the batter is beige, it bakes up into a couple beige loaves that you slice and smear with something blandly colored like cream cheese, butter, molasses…beige.  Then I realized…you add BEER to BATTER for BREAD.  Beer, and bread…if those two words don’t get you to click through, especially with “super easy” on the front, I don’t know how to catch your culinary attention.

We love this recipe for the boat because you can mix up the many dry ingredients at home, and then it becomes a mix-pour-bake-done proposition.  Most recently we took it on our cruise around DelMarVa and it made us incredibly popular as it baked up and wafted beer-ey, bread-ey smells down the dock in Cape May.

Your dry ingredients for one large loaf or two small are as follows: 1 cup wheat flour, 1 cup white flour, 1/2 cup oats, 2 tablespoons brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.  Again, put these in a Ziploc and all you will need aboard is one-and-one-half beers (light or dark, cold or warm, but NOT FLAT), and a greased loaf pan.

Mix the dry ingredients, and add 1-1/2 beers, carefully calculating which 1/2 beer you would prefer to finish or pour down the drain.  Stir well to combine, and pour into one full-sized or two smaller sized, greased loaf pans.

Bake at 400 degrees for 35-40 minutes for the full-sized pan, 25-30 minutes for the smaller pans here, or until a knife or toothpick comes out clean.  Consider which of your slip neighbors most deserves the second loaf.  In our case, the lonely seeming bachelors aboard the Canadian-flagged 57′ Southerly won out, in no small part because the tour we took of their INCREDIBLE boat left me sad that they had a galley larger and better equipped than my kitchen at home, but didn’t appear to be eating very interestingly on the trip.  They also appeared to really, really like beer.  Cheers, mates!