I thought I would never see snow in Shanghai, but it snowed all afternoon Wednesday. Now that the weather is below freezing and all the Christmas decorations are up around the city, I’m finally getting into the holiday spirit.
Today I’m just at the office drinking hot chocolate milk tea and eating some leftover beer bread. I put a handful of green xinjiang raisins in this batch, and it’s really delicious. Xinjiang raisins are air-dried in the hot desert air of China’s western provinces.
Beer Bread Recipe
3 cup all-purpose flour
1/4 cup brown sugar
3 teaspoon baking powder
1 teaspoon salt
1 can beer (room-temperature)
1 1/4 cup melted butter
1. Pre-heat oven to 190 C (375 F).
2. Mix the dry ingredients and beer until just moistened.
3. Pour mixture into a greased pan.
4. Pour melted butter over the mixture.
5. Bake for about 1 hour.
6. Let the bread cool for about 15 minutes in the pan.
**Feel free to add sharp cheddar cheese and jalapenos if you want beer bread with a kick. If you’re adding dried fruit, don’t forget to soak it in boiling water for a few minutes before adding it to the mix.
We went to the Christmas market the other day and ate some currywurst. It’s almost hard to tell we’re in China in the last photo except for the Santa Claus!