BEER BREAD
Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.
Provided by Gerald Norman
Categories Quick Breads
Time 1h3m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Mix dry ingredients and beer.
- Pour into a greased loaf pan.
- Pour melted butter over mixture.
- Bake 1 hour, remove from pan and cool for at least 15 minutes.
- UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
- Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
- I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
- The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
- Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.
GARLIC CHEDDAR BEER BREAD
Whip up a loaf of this Garlic Cheddar Beer Bread in practically no time - and with NO yeast!
Provided by The Chunky Chef
Categories Bread
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and lightly spray the sides of a 9x5" loaf pan. Set aside.
- To a mixing bowl, add flour, sugar, baking powder, salt, and garlic powder and stir to combine. Stir in the shredded cheese. Make a little well in the center of the dry ingredients.
- Pour in the beer and stir until no flour streaks remain.
- Add half of the melted butter to the bottom of prepared loaf pan and tilt the pan around so the butter coats the bottom of the pan. Transfer batter to pan, spreading it out into an even layer.
- Pour remaining half of the melted butter over the top of the batter, brushing it around so it evenly coats the top.
- Bake for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Whisk together garlic butter topping ingredients (melted butter, parsley and garlic powder) and brush over the top of the loaf when it comes out of the oven.
- Let bread cool in the pan for 5-7 minutes, brush again with any leftover garlic butter topping, then turn out carefully onto a wire rack to finish cooling.
Nutrition Facts : Calories 2687 kcal, Carbohydrate 343 g, Protein 71 g, Fat 104 g, SaturatedFat 64 g, Cholesterol 285 mg, Sodium 3622 mg, Fiber 11 g, Sugar 32 g, ServingSize 1 serving
BARBECUE BEER BREAD
Yes - delicious beer bread made with scallions and cheese, baked on the BBQ!! Serve straight away whilst still warm.
Provided by English_Rose
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flours and salt together in a bowl. Rub in the butter until the mixture looks like fine breadcrumbs.
- Make a well in the centre, add the beer and milk and gradually mix together to make a soft dough.
- Turn out on to a clean surface and knead briefly until smooth. Shape into a 10in round and place in the centre of a large, double-thickness sheet of oiled extra-thick foil.
- Score the top of the bread in a criss-cross pattern and sprinkle with 1 tbsp of flour. Bring the edges of the foil together loosely to seal.
- Place the foil parcel on to the barbecue rack and cook over medium-hot coals for 10 minutes on each side.
- Open the foil parcel and fold back the edges. Sprinkle the top of the loaf with the cheese, spring onions and cayenne pepper and leave for another 5 minutes until the cheese has melted. Remove from the foil and serve cut into thick wedges.
Nutrition Facts : Calories 801.1, Fat 30.9, SaturatedFat 18.8, Cholesterol 88.8, Sodium 1924.3, Carbohydrate 99.3, Fiber 9.2, Sugar 1, Protein 31
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