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weed bread

Weed bread

Preheat oven to 250 degrees F (121 degrees C). Grind and Decarboxylate Cannabis, combine with butter in a small oven proof bowl. Cover tightly with foil. Place in oven for 2 hours undisturbed.

Slowly mix in the beer until well mixed.
Strain butter through cheesecloth or mesh strainer to remove plant material. Set aside.

Strain butter through cheesecloth or mesh strainer to remove plant material. Set aside.
If using regular flour add 3 teaspoons Baking Powder and 1 teaspoon Salt
Preheat oven to 250 degrees F (121 degrees C). Grind and Decarboxylate Cannabis, combine with butter in a small oven proof bowl. Cover tightly with foil. Place in oven for 2 hours undisturbed.
Pour butter over the dough mixture.
Possibly the easiest cannabis bread recipe which also so happens to include beer as one of the only 5 ingredients. How awesome is this? Only one way to find out, make some Weerd Bread for yourself.

Preheat oven to 375 degrees F (190 degrees C). Mix the flour and sugar in a medium bowl. (Also add salt and baking powder if using regular flour)

Possibly the easiest cannabis bread recipe which also so happens to include beer as one of the only 5 ingredients. How awesome is this? Only one way to find out

Weed bread

Start to finish: 1 hour 20 minutes (active: 20 minutes)

Approximate dosage: 10 milligrams per serving*

  • 1 ¼ cups sugar
  • ½ cup cannabutter, melted
  • 2 eggs
  • 1 ½ cups (3 to 4 medium) overripe bananas, mashed
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest (optional)
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon (optional)
  • 1 cup chopped nuts (optional)

Directions
Yields: 12 servings

  1. Preheat oven to 350°F. Butter and flour the bottoms only of two mini loaf pans, or one large loaf pan.
  2. Beat the cannabutter and sugar with a hand mixer or the paddle attachment of a stand mixer. Add the eggs, one at a time, and beat at a low speed until well blended. Add the mashed bananas, buttermilk, vanilla, and orange zest. Beat at medium-low speed until smooth.
  3. Sift together the flour, baking soda, salt, and cinnamon. Add them to the wet mixture while beating on low speed, and continue beating until just moistened.
  4. If using nuts, fold them in and pour the mixture into pans.
  5. Bake two mini loaves for 50–60 minutes, or one large loaf about 70–75 minutes. When done, a toothpick inserted into the center should come out clean. Let them cool completely (approximately two hours) before slicing. If stored in an airtight container, loaves will keep about five days at room temperature, or 10 to 12 days refrigerated.

Pro tips for a perfect loaf:
Ingredients

This recipe is a little more grown up than my childhood version. The cinnamon and orange zest are optional, but they balance out the earthy cannabis flavors quite nicely. In a pinch, lemon zest can be substituted. The best part: it makes a great breakfast, a light afternoon snack, or a sweet dessert. If you’re the wake-and-bake type, use your favorite sativa strain to get those thoughts rolling; if you’re more of a midnight snacker, try it with a heavy indica to help you relax and turn off for the night.

Chef AJ Earley shares her favorite recipe for cannabis banana bread; bake it using cannabutter infused with an indica or sativa cannabis strain.