Oktoberfest at Home: Beer Bread BLT & Radler | The Sweet Life of Steve Ep2 | Steve Konopelski

Juice a couple of limes and lemons, and add the rinds to the simple syrup to steep for 10 to 15 minutes.

Add a splash of sparkling water to the steeped lemonade mixture.

In a bowl, combine flour, sugar, baking powder, and salt, and stir to incorporate.

Make a well in the dry ingredients and add in the beer, stirring gently until just combined (about 30 seconds).

Pour the batter into a buttered loaf pan and spread it out slightly.

Pour melted butter over the top of the batter.

Bake in a preheated oven at 350 degrees Fahrenheit until done, checking for an internal temperature of 200 to 205 degrees Fahrenheit and a hollow sound when thumped.

Remove the bread from the oven and unmold it quickly to cool on a cooling rack until room temperature.

To candy the bacon, brush dijon mustard onto each piece of bacon, then sprinkle liberally with light brown sugar.

Place the bacon on an aluminum foil lined pan and bake at 325 degrees Fahrenheit for about 10 minutes, turning the pan every 5 minutes until done.

Transfer the candied bacon to a parchment lined sheet pan to cool.

Slice the beer bread and toast it in a dry cast iron skillet for a couple of minutes on each side.

Prepare toppings: slice heirloom tomatoes, avocado, and wash green lettuce.

Assemble the sandwich with mayonnaise, candied bacon, tomatoes, avocado, and lettuce.

Equipment Needed

Spice Level:

Allergens