RECIPE: Beer Bread > Cooking

Posted: 6/30/2011 6:28:17 AM EDT

I came across this archived thread by BeetleBailey about a recipe for beer bread.
http://www.ar15.com/forums/topic.html?b=1&f=5&t=1126183

I made some last night using Yuengling Bock and it turned out pretty good. A lot sweeter than I expected.

Here's the recipe copied from the thread. Credit goes to BeetleBailey.

Ingredients:

* 3 cups flour (sifted)
* 3 teaspoons baking powder (omit if using Self-Rising Flour)
* 1 teaspoon salt (omit if using Self-Rising Flour)
* 1/4 cup sugar
* 1 (12 ounce) can beer
* 1/2 cup melted butter (1/4 cup will do just fine)

Directions:

1. 1 Preheat oven to 375 degrees.
2. 2 Mix dry ingredients and beer.
3. 3 Pour into a greased loaf pan.
4. 4 Pour melted butter over mixture.
5. 5 Bake 1 hour, remove from pan and cool for at least 15 minutes.

http://www.food.com/recipe/beer-bread-73440

EDIT: Title change to conform to the forum rules.

Posted: 6/30/2011 7:02:43 AM EDT

[#1]

I've been meaning to try this one.

Posted: 6/30/2011 7:09:31 AM EDT

[#2]

Yup, it's a good one. I've made that for a few events.

I personally like the taste out of the darker, heavier brews.

Rogue Shakespere Stout makes great bread.

Posted: 6/30/2011 7:28:22 AM EDT

[#3]

I like to use a doppelbock and throw in some chopped garlic or green onions.

Posted: 6/30/2011 8:03:04 AM EDT

[#4]

Freaking love beer and soda bread. Amazing.

Posted: 6/30/2011 8:24:38 AM EDT

[#5]

I make beer bread using whole wheat flour and mgd64. It turns out really good.

Posted: 6/30/2011 9:05:14 AM EDT

[#6]

I threw a bunch of chopped jalapenos and about a cup or so of cheddar cheese in the dough and cooked it in a muffin tin. They came out amazing, crunchy on the outside and moist and flavorful on the inside.

Posted: 8/27/2011 11:35:26 PM EDT

[#7]

Yuengling is a good beer to do this with

Posted: 8/28/2011 4:53:42 PM EDT

[#8]

Quoted:
I've been meaning to try this one.

Do it. You won't regret it.

I use about half or just over half of the butter that the thread's recipe calls for to suit my tastes. Other than that I haven't changed a thing except the beer. I've tried it with just about everything. They're all good, with Amber Bock and Boulevard Wheat being my favorites so far.

Posted: 8/30/2011 8:21:15 PM EDT

[#9]

Use brown sugar and cinnamon for a pretty good breakfast bread.

Posted: 8/31/2011 3:57:57 AM EDT

[#10]

Quoted:

Use brown sugar and cinnamon for a pretty good breakfast bread.

I made one using a hard cider - great with grandma's freezer jam

Posted: 8/31/2011 7:23:05 AM EDT

[#11]

Two recommendations:

1) Don't overwork the batter. The CO2 in the beer acts as yeast, and if you work the dough too much you'll end up with flat bread.

2) The choice of beer plays a large factor; don't use crappy beer.

Posted: 9/2/2011 2:58:50 PM EDT

[#12]

I may make some tonight. Its been awhile, and I'm glad you dug up that thread from the archives.

Loaf is in the oven now. I was going to go with a Yuengling Bock , but, since it is ice cold, I used a warm can of Amstel Light

Best loaf of beer bread yet!

Posted: 9/5/2011 9:36:39 PM EDT

[#13]

I remember this one! I made the bread on Sat. morning. Delicious! I used Ayinger Celebrator.

Posted: 9/23/2011 10:26:54 AM EDT

[#14]

I made beer bread a couple days ago. I made it with Smithwicks. Funny that I notice this thread today. I am gonna make some beef stew tonight to go with it.

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[ARCHIVED THREAD] - RECIPE: Beer Bread

[ARCHIVED THREAD] - RECIPE: Beer Bread