JALAPENO-CHEDDAR BEER BREAD
This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
- Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
- Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
- Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
- Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.
BEER BREAD
Provided by Alton Brown
Categories side-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.
- Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
- Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes.
- Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
CHEESE AND ONION BEER BREAD
A quick tasty bread that I don't need my bread machine for. After we moved and I was waiting for my bread machine I was wanted a taste bread to go with my soup I always make this when I have unexpected guests for lunch. When making bread by hand I always use my silcone loaf pan
Provided by Raspberry lemonade
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix all the ingredients except the beer and melted butter.
- Mix together.
- Then add the beer and mix together with your hand until all ingredients are mixed.
- Put mixture into a loaf pan (I use a silcon loaf pan).
- Then add the melted butter to the top of the mixture and bake at 350 degrees.
HERBED ONION BEER BREAD WITH CHEDDAR
I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. Beer breads are always great to serve with chili, soup or stews, and this one, with the addition of the cheddar and the onion rings on top, sounds terrific.
Provided by Lennie
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350F; grease a 9x5 loaf pan well and set aside.
- Into a large mixing bowl, sift flour, baking powder, sugar, salt and mustard powder; it's easiest to do this by shaking mixture into bowl through a sieve.
- If you don't want to sift (it's best to do so), combine those ingredients well using a fork.
- Add basil, minced green onions and cheese.
- Pour in beer, stirring only to combine; don't over-stir.
- Spread batter evenly in prepared loaf pan.
- Arrange the onion rings over entire top, then sprinkle cheese over, then sesame seeds if using.
- Bake in preheated oven for 50 to 55 minutes, or until a tester inserted into centre of loaf comes out clean.
- Remove loaf from pan immediately and let cool on a wire rack for a few minutes; loaf is best if served warm so should be served right away, but it can be make ahead of time and then rewarmed to serve, if desired.
Nutrition Facts : Calories 2081.1, Fat 51.3, SaturatedFat 30.4, Cholesterol 148.3, Sodium 3157.2, Carbohydrate 303.4, Fiber 12.1, Sugar 18.2, Protein 74.5
QUICK AND EASY ONION BEER BREAD
Make and share this Quick and Easy Onion Beer Bread recipe from Food.com.
Provided by Julesong
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Using a cheese grater with small holes, grate the two portions of sharp cheddar cheese.
- In a large bowl combine together the flour, baking powder, onion soup mix, basil, garlic powder, and sugar; stir in the grated cheese and chopped green onion.
- Gradually pour in the beer, stirring with a fork until just blended and beer is incorporated.
- Grease the bottom of a 9"x5" loaf pan and spread the dough in the pan.
- Chop the additional green onion and sprinkle evenly over the surface of bread dough for topping (you can substitute chopped thinly sliced yellow onion for this, if you like).
- Bake at 350 degrees for 50 to 55 minutes or until a cake tester comes out clean from the middle.
- Remove bread from oven; combine the Parmesan and grated cheddar, and sprinkle it over the top of the still-hot loaf.
- Let the bread stand in the pan for 10 minutes on a wire rack, then turn out and let cool for another 5 or so minutes before slicing and/or serving.
- You can make this bread ahead of time- if you're going to serve it later, wrap it in foil and at the time of serving re-heat it in a 325 degree oven for about 15 minutes; it's really very tasty the day after it's prepared, so you might consider making it a day ahead of when you want to serve it.
Nutrition Facts : Calories 2284.5, Fat 55.5, SaturatedFat 32.2, Cholesterol 159.1, Sodium 5280.2, Carbohydrate 339.2, Fiber 14.5, Sugar 19.4, Protein 83.1
CHEESY BEER BATTER BREAD
This is a fast recipe that is perfect for those times when you realize you don't have bread in the house. It is a slightly dense loaf that works well with soup, chili, etc. It can be customized in a number of ways - add any variety of cheese and herbs to the dry ingredients before adding the beer. To avoid a bitter aftertaste from the beer, use the lightest bottled brew you can find.
Provided by FireRaven
Categories Quick Breads
Time 40m
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 147.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.8, Sodium 309.5, Carbohydrate 24, Fiber 1.7, Sugar 2.8, Protein 4.3
BEER BREAD II
Wonderful no-yeast bread. Excellent with bar-b-ques!
Provided by Judi Teasdale
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
- Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 26.5 g, Cholesterol 20.2 mg, Fat 7.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 4.7 g, Sodium 501.4 mg, Sugar 2.3 g
ONION BEER BREAD
This loaf is great with almost any meal to take the place of dinner rolls. Delisious with a bowl of soup, or just as a snack buttered.
Provided by Derf2440
Categories Breads
Time 1h45m
Yield 18-20 slices
Number Of Ingredients 11
Steps:
- Combine flour, baking powder, sugar, mustard and salt.
- Stir in 1 cup cheese, green onion and basil.
- Pour in beer, stir just until blended and no dry spots remain.
- Spoon batter into greased 9 x 5 loaf pan.
- Lightly dredge onion rings in some flour.
- Place very thin onion rings barely overlapping on top of batter.
- Sprinkle seeds on top of batter.
- Preheat oven to 350 degrees.
- Bake for 50-60 minutes .
- While loaf is hot out of the oven, sprinkle remaining cheese over top.
- Let stand in pan to cool 15 minutes.
- Remove from pan to rack to finish cooling.
- Slice when completely cool with a sharp serrated knife.
Nutrition Facts : Calories 119.1, Fat 3.1, SaturatedFat 1.7, Cholesterol 8.2, Sodium 175.5, Carbohydrate 17, Fiber 0.7, Sugar 1, Protein 4.2
BEER-ONION-JALAPENO CHEESE BREAD
A delicious and hearty bread that is great for eating with butter or making a sandwich.
Provided by Nate Thee
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C).
- Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl.
- Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture.
- Select Basic or White Bread cycle and start machine.
- After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 4.1 g, Cholesterol 31.7 mg, Fat 10.1 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 6 g, Sodium 706.6 mg, Sugar 1.9 g
CHEESY BEER BREAD
This easy bread recipe uses beer and baking powder to leaven instead of yeast, producing a loaf with a lightly crisp crust and a beautifully soft interior. A strongly flavored cheese, like sharp Cheddar or Gruyère, complements the flavors of the beer. The brown sugar isn't absolutely necessary, but it extends the bread's shelf life, keeping the interior soft even after it's been sliced. This bread is especially lovely served warm, but is also delicious at room temperature.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 1h30m
Yield One 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
- Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
- Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
- Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.
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