skip to main content

Recipe Exchange

LOOKING for: Need your tried and true beer bread loaf

18 years ago

Not one that you have to use yeast with.

Preferably with bisquick mix.

Want put the dry ingredients together, for my son's SO, as one of her birthday gifts. Bought her a loaf pan, as she's never baked any kind of bread. Got a bottle of beer, already :o)

Sort by:Oldest

Comments (6)

lindac
18 years ago
This is the one I always made.....maybe added a handful of raisins.....maybe topped with some grated cheese or some dill seed....but this is basic beer bread.
Linda C

Beer Bread

Here's the easiest loaf of bread you'll ever make. The beer gives it a deep
yeast flavor. If you like, add your favorite herbs or seeds such as sesame, millet, etc., or even a bit of shredded cheese.

3 cups self-rising flour*
3 tablespoons sugar
1 (12-ounce) can of beer
Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
Combine all ingredients, mixing well.
Pour into prepared loaf pan and bake for 1 hour.
Makes 1 loaf.
Daisyduckworth
18 years ago
Here's my recipe, not unlike Linda's, but with less sugar. I use only half the amount of salt.

Beer Bread
3 1/4 cups self raising flour
2 teaspoons salt
2 teaspoons sugar
370ml can beer

Sift dry ingredients into a bowl, make a well in the centre, add beer all at once and combine ingredients using a knife or spatula to mix. The mixture should be soft and sticky. Turn it out onto a floured surface and knead with floured hands until smooth. Divide mixture into two well-greased loaf tins. Bake at 180C for 50 minutes or until the bread sounds hollow when tapped with the finger. Fresh herbs, or dried parsley or chives may be added if liked.
Related Discussions
Beer bread in bread machine
Q
Comments (5)
I've made this one and I actually like it, although I detest beer. I use the dough cycle and bake it in the oven, although I don't see why you couldn't just bake it in the machine just as successfully. I did find that my loaves baked in less than an hour, about 45 minutes and that my shredded cheese suited my taste better than the crumbled stuff the recipe calls for, although the recipe says don't grate it. Cheddar Beer Bread (bread machine dough cycle) 1 (12 fluid ounce) can or bottle beer 2 tablespoons margarine 2 tablespoons milk 4 cups all-purpose flour 2 teaspoons salt 2 tablespoons sugar 4 teaspoons yeast 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 8 ounces reduced-fat extra-sharp Cheddar cheese 2 tablespoons margarine, melted DIRECTIONS: 1. Grease two (9x5 inch) loaf pans. 2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. 3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. 4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. 5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. 6. Preheat the oven to 350 degrees F (175 degrees C). 7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.
...See More
LOOKING for: Bread machine Rye bread
Q
Comments (2)
Hey JoAnn! I've had this recipe for Jewish Rye for quite a while. Don't remember where I got it, nor have I ever tried it. If you do, please post the results. ABM JEWISH RYE BREAD 1-1/8 cup water 1-1/2 tsp. salt 1 Tblsp. sugar 2 cups white flour (for darker rye, substitute whole wheat flour for up to 3/4 cup) 1 cup rye flour (for lighter rye, substitute white flour for up to half the rye) 1 Tblsp. olive oil (optional -- it seems to make the bread stay fresh longer and some people prefer the texture) 1 Tblsp. caraway seeds 1/4 cup chopped onions (optional) 2 tsp. yeast Place all ingredients in bread machine in recommended order on the dough cycle. After first rise, remove dough, place on a bread board and punch down. If dough is too sticky, covering your hands or the bread board with corn meal or white flour usually is enough to bring it to the right consistency. If using a bread pan, shape loaf and place it in oiled bread pan. If you have a pizza stone, don't use a bread pan; shape the dough into a loaf or a ball or as you like and place it on a floured board (or the pizza peel). In either case, slash top with a sharp knife, cover the dough with a tea towel and leave it to rise for 1 hour. Preheat oven (preferably with pizza stone) to 450Â° F. The stone makes the bread crustier and gives a better contrast between the crust and the interior crumb. Spritz walls of oven with water twice before putting loaf in. (Omit for a less crusty bread). Bake thirty minutes at 450Â° F., spritzing the oven walls once more after five minutes, or, alternatively, bake fifteen minutes at 450Â° F., then reduce heat to 350Â° F. and bake thirty minutes more. Remove and allow to cool on rack.
...See More
looking for: need your best banana cake recipe asap
Q
Comments (11)
sapphires, I don't even like bananas, I don't even eat banana bread, but I eat this cake. Ashley says it's her favorite, the best she's ever had and it is darned good. It was posted on the Cooking Forum by a former poster, J. Garner, who worked as a pastry chef. Banana Cake (Rose Levy BerenbaumÂs Cordon Rose Cake) Jgarner-Cooking Forum (good as layer cake, elegant, delicate texture) mix together: sifted cake flour 2 cups sugar 3/4 c + 2 Tbs baking soda 1 tsp baking powder 3/4 tsp salt 1/2 tsp puree together: 2 large ripe bananas 1 c sour cream 2 Tbs or up to 1/2 c 2 large eggs 2 grated lemon zest 2 tsp (I left this out since I don't like the flavor of lemon with banana) vanilla 1-1/2 tsp soften: Butter 10 Tbs (5 oz) Add butter and half of pureed mixture to dry ingredients in stand mixer and mix at medium with paddle for 1-1/2 minutes. Scrape bowl and add rest of banana mixture in two batches, mixing 20 seconds after each addition. Pour into 9"x2" round pan (I just lined the bottom with parchment, no spray or butter) and bake at 350 F for 30 to 40 minutes. Cool for 10 minutes in pan and then turn out onto rack to cool completely. Hint: Use smallest amount of sour cream and 3 bananas for more pronounced banana flavor Cream Cheese Icing Cream cheese, softened 8 oz. Butter, softened 5 TBS (2.5 oz) Sour cream 1 Tbs Vanilla extract 1/2 tsp. Rum 1 Tbs Powdered sugar 1 1/4 C (5 oz) Process (yeah, the food processor) or beat cream cheese, butter, sour cream, and vanilla until smooth. Add powdered sugar and pulse until smooth. Makes enough to frost the top of a 9x13 sheet cake. I used regular flour, because I never have cake flour, and it always comes out great. Annie
...See More
LOOKING for: whole wheat french bread
Q
Comments (2)
This is called French Bread because it is formed into baguettes before baking. But it is not a *true* French Bread; however, it is delicious, that I can vouch for. If you don't want to use the alcohol, I guess you could try a non-alcoholic beer. French Bread with Beer - from Ginnie Tate 1 1/2 cups (a 12 oz. can or bottle) beer or ale 1 TB active dry yeast (2 t. instant yeast) 1 TB honey 1 TB malt syrup or maple syrup 2 TB canola oil 2 t. salt 2 cups unbleached white flour 2 cups whole wheat flour, stone ground preferred cornmeal Heat the beer or ale until it is warm and pour into a large mixing bowl; add the honey and yeast. Stir and let it sit until the yeast has dissolved and is frothy. Add the syrup, oil, salt, and white flour. Beat 2 minutes with a mixer paddle or several minutes by hand. Gradually add about 2 cups of the whole wheat flour, or as much as it takes to make a dough that pulls away from the sides of the bowl and holds together. Turn out the dough onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Sprinkle on a little more whole wheat flour if it is too sticky. Put the dough into a greased bowl, turn to coat all sides, cover, and let rise in a warm place until doubled in bulk. Punch dough down, turn out and knead a few times, cut in half, cover, let rest 15 minutes. Grease a large baking sheet. Sprinkle it with cornmeal. Roll each ball of dough to a large rectangle, roll up tightly like a jelly roll, pinch the ends together and turn them under. Place the loaves on the baking sheet seam side down. Slash the top diagonally with a razor blade or sharp knife. Brush the tops with melted butter and let rise until almost doubled. Preheat oven to 450F. Spray or brush the loaves with cold water just before putting them in the oven. Spray water onto the oven floor, close the door. Spray again in 5 minutes. After 10 minutes spray again and turn down the heat to 375 for 15 minutes. Baking time is a total of about 25 minutes. Cool on a rack. Makes two long loaves.
...See More
karla_ak
18 years ago
Glenda, I found this on another forum; the poster said it came from an old Southern Living magazine. Yes, I tried it and I plan to give the mix to some friends this year for Christmas. It calls for more sugar than the other beer bread recipes I tried. (Haven't tried the cheddar chive option.)

1 bottle beer
3 c self-rising flour
1/2 c sugar
1/4 c melted butter

Mix 1st 3 ingredients until moist. Pour into greased loaf pan. Bake 350 for 45 minutes. Pour melted butter over bread and continue baking for 10 more minutes.

cheddar chive option:
Add to the mix 1/2 c shredded cheddar cheese and 2 Tbsp fresh chopped chives
nodakgal
18 years ago
QUICK BEER BREAD

4 cups Bisquick
12 oz beer
1 tablespoon sugar
1/4 cup butter or margarine, melted

Directions:
Preheat oven to 350 degrees.
Grease and flour a loaf pan.
Mix together Bisquick mix, beer, and sugar.
Pour into loaf pan and bake 30 minutes.
Brush loaf with melted butter and bake another 20 minutes.
Remove from pan to cool and slice. May be frozen
Terri_PacNW
18 years ago
I make this often.
The boys fight over the leftovers the next morning.

Beer Bread
3 c flour
3 1/2 t Baking Powder
1 1/2 t salt
1T sugar
1/2 c shredded cheddar cheese (optional~but a Yummy option)
12 oz beer

My "secret".
I make it in a muffin pan.
Melt 1/2 a stick of butter, brush pan, fill cups with batter, brush remaining butter on top. Bake about 20-25 min at 350.
I do the butter with the loaf pan too.
But Muffins are ready in half the time!
glenda_al
Original Author
18 years ago
ymmmmmmmmmm, Terri!!

Related Stories

KITCHEN DESIGN Kitchen Ideas for Bread Lovers

By Tiffany Carboni

Any way you slice it, a kitchen designed with bread in mind conveys warmth and homeyness

DECORATING GUIDES Strange but True Parallels Between Early Western and Old Japanese Style

By Robyn Lawrence

Part 1 of our 'wabi-sabi' series: in which Shaker and Arts and Crafts designs reveal simplicity, modesty and integrity

GARDENING GUIDES 13 Risks to Take for True Garden Rewards

By Benjamin Vogt / Monarch Gardens

Go ahead, be a rebel. Breaking rules in the garden can lead to more happiness, creativity and connection with the earth

GARDENING FOR BUTTERFLIES Great Design Plant: Giant Coneflower, a True Exclamation Point

By Benjamin Vogt / Monarch Gardens

Watch as towering stalks topped by yellow blossoms become a beacon for birds and insects in the midsummer garden

DECORATING GUIDES 5 Decor Trends to Try — and 5 to Rethink

By Toronto Interior Design Group

Some style trends are worth jumping onboard. Others you may want to let fade from your memory

TILE 3 Key Steps for Grouting That Looks Its Best

By By Any Design Ltd.

Get your grout right to keep your tile beautiful and for an installation that will last

REMODELING GUIDES Get the Look of a Built-in Fridge for Less

By Kathryn Peltier Design

So you want a flush refrigerator but aren’t flush with funds. We’ve got just the workaround for you

DECORATING GUIDES 10 Look-at-Me Ways to Show Off Your Collectibles

By Joanna Tovia

Give your prized objects center stage with a dramatic whole-wall display or a creative shelf arrangement

CONTRACTOR TIPS What to Look for in a Contractor's Contract

By Buckminster Green LLC

10 basic ingredients for a contract will help pave the way to remodel happiness

DECORATING GUIDES 10 Tips for a College Apartment That Says ‘Home’

By Laura Gaskill

Want to decorate your first apartment so it looks put together, not thrown together? Try these easy ideas for a smart-looking space

Sponsored

More Discussions

Ninja Combi Recipes?

2

Searching for pizza recipe from 80s/90s with wine and grated zucchini

3