Full Flavor Beer Bread Food

FULL-FLAVOR BEER BREAD

Steps:

• Preheat oven to 375 degrees and lightly grease bread pans.
• Mix all dry ingredients. (For dark or sweeter beers [ex: a stout, or cherry wheat beer] add extra Brown Sugar. For a mid-range or hoppy beer [ex: a Yuengling, or an IPA] add Onion Power and Italian Seasoning).
• Add beer to dry ingredients and mix until moistened through. (Dough will be sticky. Do not try to kneed it like a traditional bread dough).
• Transfer dough to bread pan and top with melted butter.
• Bake 45-60 minutes (depending on oven); until a knife inserted in the center comes out clean.
• Holiday Gift Suggestion: Layer each dry ingredient in a Mason Jar. Add decorative fabric over the lid/under the jar ring. The gift tag includes baking directions, " -- Just add your favorite beer!" (or make a gift basket that includes an interesting beer to go in it).

BEER BREAD

Steps:

• Grease a 9 x 5 loaf pan with shortening. Preheat oven to 350ºF.
• Stir flour and sugar together. Pour in beer and stir until foaming subsides and flour is incorporated. Spoon into prepared pan and bake for 50-60 minutes until a toothpick comes out clean or an instant-read thermometer reads about 190ºF.
• Immediately remove from pan and set on a wire rack on top of a rimmed baking sheet. Pour melted butter over the top and brush sides.
• Let bread cool for 15 minutes or so, then serve warm. Once the bread is completely cooled, it can be sliced to use for sandwiches, toasted, or served plain.

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.