Beer Batter Bread Food

BEER BATTER BREAD

Steps:

• Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
• Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

BEER BREAD

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.

BEER BATTER BREAD

Steps:

• Preheat the oven to 375°F In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
• Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

QUICK FIX BEER BREAD

Steps:

• Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Make a well in the center. Pour in beer and olive oil and mix until just blended. Pour batter into prepared loaf pan and bake 45 minutes, until golden brown.

BEER BATTER

Steps:

• In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

CRISPY BEER BATTER

Steps:

• 1 cup s/r flour mix with 1/2tsp salt
• Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
• Whisk until there are no lumps
• If too runny, add more flour. If too thick, add more liquid.
• Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
• Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.

BEER BATTER CHEESE BREAD

Steps:

• Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve.
• In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened.
• Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container.
• May freeze for up to 90 days. Slice to serve.
• Tip: Prepare your own self-rising flour! For every cup of all-purpose flour, add 1 teaspoon baking powder and 1/2 teaspoon salt. Simply sift together the ingredients and store at room temperature in an air-tight container.

BEER BATTER BREAD (ALMOST NO FAT)

Steps:

• Preheat oven to 375 degF.
• Spray a 9"x5"x3" loaf pan with nonstick cooking spray, and set aside.
• Sift all dry ingredients into a bowl.
• Add the beer all at once, and mix by hand until just combined.
• Transfer the batter to the prepared pan.
• Good Luck!
• This stuff can be real gooey; smooth it out as best you can, and slam the pan down on the counter two or three times to smooth out the batter.
• Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
• The recipe also says that the top should be light golden, but do not count on this.
• After cooking, this bread may still look kind of anemic, real pale, kinda raw!
• Especially if you are using a light colored beer!
• BUT, if the toothpick says it's done, it's really done!
• Turn out onto a rack to cool.
• Eat it as soon as it is cool enough to touch, or let it cool to room temperature and wrap to eat a little later, or wrap real good and freeze for up to a month.
• If refrigerated or frozen, bring to room temperature or warm before serving.
• It's great fresh from the oven, and it makes wonderful toast.
• Notes& Comments:.
• *This recipe makes an extremely dense, heavy bread with a crunchy crust.
• It's great!
• I like it as is!
• But, as noted above, it does look a little anemic.
• *You might want to replace up to half of the white flour with whole-wheat flour to darken the loaf.
• Also, a darker beer will make a darker loaf.
• Works great with Guinness!
• *You might also want to experiment with other beers, for different flavors and different degrees of richness.
• Obviously, the only ingredient in this recipe that will change the overall flavor is the beer.
• Enjoy!
• *We have also doubled the recipe, using 1 bottle of Guinness and 1 bottle of Bass, with 4 cups unbleached flour and 2 cup whole wheat flour; obviously this makes 2 loaves.

TASTEFULLY SIMPLE BEER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour and sugar together in a bowl. Pour beer into a separate large bowl; add flour mixture and stir until moistened. Pour batter into the prepared loaf pan.
• Bake in preheated oven until nearly set, 40 to 50 minutes. Pour melted butter over the top of the bread and continue baking until a toothpick inserted into the center comes out clean, about 10 minutes more.

CHEESY BEER BATTER BREAD

Steps:

• Preheat oven to 375 degrees.
• Sift together all of the dry ingredients (flours through salt) into a large mixing bowl.
• Stir in the shredded cheese.
• Add the beer all at once, and stir batter until it just comes together.
• It will be lumpy.
• Do not overmix.
• Transfer to a lightly greased 9 x 5 x 3-inch loaf pan and brush top with melted butter.
• Bake for 35- 40 minutes, or until a skewer inserted in the center comes out clean.
• Turn out onto a rack, and allow to cool.

NO KNEAD BEER BREAD

Steps:

• Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
• Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
• Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
• Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place a small loaf pan of warm water on a lower rack to humidify the oven.
• Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
• Transfer to a cooling rack. Let cool completely before slicing and serving.

BEER BREAD I

Steps:

• In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
• Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

HONEY BEER BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour and sugar. Stir in honey and beer just until moistened., Transfer to a greased 8x4-in. loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

BEST BEER BATTER

Steps:

• In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
• In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.