Beer Bread~~~

YogaLady1948

13 years ago

I need a good recipe~~~my family loves it, I usually by Tastfully Simple boxes of it, but no one was having a party. So I will have to wing it, with the KT's help;)

Namaste

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Comments (13)

glenda_al
13 years ago
Beer Bread
Posted by luckygardnr (My Page) on Thu, Sep 23, 10 at 4:11

I may have posted this one before, but it is T and T and so easy and delicious.
Beer Bread

3 cups self-rising flour*
3 tablespoons granulated sugar
1 (12-ounce) can of beer
1/2 tsp salt

Preheat the 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. ***I brush the top with melted butter before baking

*Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.
drewsmaga
13 years ago
I can't help with a recipe. The BEST beer bread I ever had was at Wunsche Brothers Cafe in Spring, Texas. Opened in 1902.
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Thought I would share that I made this today with some finely chopped green onion, and I think it was the tastiest version yet. Friends came out from the city for the Maple festival and we had a terrifically busy day running around, then came back to my place. I fired up the wood stove, poured out some apple cider, and served a dead-simple dinner of the beer bread and a stew I'd put on to simmer in the morning. It was a fantastic hit --- these are major foodie friends, and they were as complimentary as they've ever been of slaved-over multi-course meals. The kids slurped up every bite, too. It was just the right food in the right place at the right time. Zabby, very tired but very content
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There's no Knead to fear
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Thanks Ruthie, I love making bread and try to bake some every single week. Something about messing around with that dough is so soothing and relaxing. Deb
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One of the chief characteristics of rye flour in bread is a really sticky dough, even with the proper amount of hydration. When the dough is sticky, we tend to add more flour, and often add too much flour during kneading, trying to get the dough soft and smooth like white bread dough. In the world of bread, dense bread usually means too much flour has been added, especially if it was a stiff dough. But let's also look at what happens from fat AND when the fat is added, because that has a cause and effect as well. Since the cream is high in fat (and I assume there was other fat in the recipe), adding it early in the mix will coat the gluten so it develops in short strands. This is the same method we use when adding fat to flour when making pastry. Where the fat coats the flour, water can't penetrate it and the gluten develops in short strands. The fat "shortens" the gluten - hence, short crust pastry. When fat, and large amounts of fat, are added early in the mixing, you will get a close crumb and not as much loft because of the shortened gluten strands. Adding fat late in the gluten development (towards the end of the kneading), you will get an open crumb and higher loft. Adding fat early in the mixing is how you get a close grained crumb for sandwich bread (so fillings and spreads don't drip through it). Adding fat late is how you achieve an open crumb for toasting (so the butter and jam have lots of pockets to fill). You can make the same enriched bread recipe and add the fat early in one loaf, and add the fat after the gluten has developed in the second loaf, and you will see a completely different size, crumb, and loft - even using the same recipe. It's not about what's right or wrong, but what kind of grain we want the bread to achieve according to how it's going to be used. You listed the amounts of flour in the recipe, but did you add more flour during kneading due to the stickiness of the dough? As always, only add enough flour to make a well-hydrated soft dough, and always consider the amounts of flour in the recipe as a good (or bad) guess, and you have to go by that often elusive "feel" of the dough, not the amounts of flour noted in the recipe. Rye bread is an additional challenge because the dough will remain sticky, even with the correct hydration. TIP: Add the high-gluten white flour and VWG a little at a time to your liquid first, and give it a really good workout between additions. Mix it with a Danish Dough Whisk (the perfect tool for making batters and doughs), or a wooden spoon if you don't have a Danish Dough Whisk, in order to work and develop the gluten during mixing. This is the best time to develop the gluten in a recipe with a mix of high-gluten and low-gluten or gluten-free flour/s. It may take two hundred (or more) strokes to develop the gluten while mixing, and mixing is a critical step where people get a little lazy and often fail to do a good job. If your dough is a shaggy mess when you start kneading it, it wasn't mixed properly. Add the low-gluten flour last, after you've done a good job of mixing the high-gluten flour in the mixture. Add only enough flour to make a soft dough. You should only require a small amount of additional flour during kneading if you did a good job of developing the gluten during mixing. There are a few tips for kneading rye bread due to it's stickiness: -Save some (or all) of the fat/oil in the recipe and oil your hands during kneading so you don't add too much flour. -Have a bowl of water handy and dip your hands into water during kneading, instead of adding more bench flour. It's always better to err on the side of a wet dough than a dry, stiff dough, and the wet hands won't stick as much to the dough, and will add a little hydration. The wet hand method is also good for kneading dough for English Muffins. A wet dough is what makes the characteristic holey texture in well-made English Muffins (but I digress). -Knead the dough on a Silpat (or other brand of silicon mat) because you won't need any, or very little, bench flour. Dough doesn't stick to the mat. If you don't have a Silpat, spray your counter with PAM cooking spray instead of using bench flour. -You can also place the dough in a gallon freezer-style zip-lock bag (the freezer bags have thicker plastic than the storage bags - a good thing). Press out the air and zip it shut. Knead the dough through the bag. If you need to adjust the hydration of the dough, you can still open the bag and add flour. When you are done kneading, turn the bag inside out to get the dough out. This is one bag you will toss in the trash because cleaning it is nearly impossible. -Get a pair of kneading gloves (aka dough gloves). Alcohol does not form gluten when it's mixed with flour like water does. It's used in pastry recipes so a little more liquid can be added to make it easier to roll-out so it doesn't crack, without over-developing the gluten strands from adding more water to achieve the same moisture level, which results in over-developed gluten and tough pastry. I suspect it does the same thing in your pancake batter. Beer in bread is mainly for the flavor. If you add a low-alcohol or alcohol-free beer to a bread recipe, you will get a completely different flavor, interestingly enough. Is your beer bread recipe a quick bread or a yeast bread? Typically, they are a quick bread, and the alcohol would be beneficial because quick breads are another bread we don't want a lot of gluten-development. -Grainlady
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I don't have a recipe for you, but the key to getting lots of holes in your bread, like a ciabatta, is to keep the dough VERY wet and sticky... Not quite like a batter, but also not something you could easily "knead" (if you were doing it by hand, which I know you're not) because it would be so sticky... Emily
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lindalou
13 years ago
this bread is out of this world. but, pour 1/4 cup of melted butter over the top before baking. produces a really crunchy crust.

Here is a link that might be useful: whole wheat beer bread
User
13 years ago
Beer Yeast Bread
Yeasty and tender bread is quick and very easy to make.

2 and 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 package active dry yeast
1 teaspoon caraway seeds (optional)

1 cup beer
1 tablespoon butter
1 tablespoon honey (may increase to 2 tbsp)

1 egg

Grease and flour a 9x5 inch loaf pan and set aside. In large bowl, combine flour, sugar, caraway, salt, and yeast and stir to blend. In a saucepan, combine beer, butter and honey and heat to very warm (butter will get very soft or melt, but don't allow the mix to boil). Pour into flour mixture. Add the egg. Mix to blend, then beat at medium speed for 2 minutes. Cover and let rise for 30 minutes in the mixing bowl.

Stir down dough and pour into prepared loaf pan. Cover and let rise for 15 minutes, then bake in a preheated 375 degrees F oven for 30-35 minutes until bread is deep golden brown. Remove from pan and cool until barely warm before slicing.

Recipe works very well with a red or brown ale, such as Rogue's Hazelnut Brown Nectar.
Oakley
13 years ago
I made a Beer Bread I got off the Internet last night, and I have to say, it was THE best bread ever. The melted butter poured on top..oh my!

Thankfully we had some self-rising flour.

The key to this bread is to SIFT SIFT SIFT the flour. Which is real easy if you have one of those mesh drainers w/handle. Here's the recipe.

Beer Bread

3 c. SIFTED Self-rising Flour
1/4 c. Sugar
1 egg
1 12 oz. Beer, any flavor except Lite (My beer was cold)
1/2 c. melted Butter

Mix first 4 ingredients together with a Whisk. Pour into sprayed loaf pan. Gently smooth top of batter. Pour melted butter on top. Bake for 45-55 min (until light golden brown) at 350.

Let sit in pan for about 10 minutes. Invert.

If you don't have self-rising flour, you can find other recipes online, but you'll need baking powder and I think more sugar.

I can't praise this bread enough!
gabriell_gw
13 years ago
I've made beer bread in the past but my problem has been buying beer since our town has been "dry" for many years. We just voted to sell beer and wine. It's on my grocery list to buy self rising flour and beer. I like the sound of the recipe with an egg. The one I've always used doesn't call for one.
glenda_al
13 years ago
Bisquick beer bread
INGREDIENTS:

4 cups Bisquick
4 teaspoons sugar
8 ounces beer

DIRECTIONS:

Mix Bisquick, sugar and beer until smooth. Pour in greased loaf pan and cover. Let rise until double in size. Bake at 350 degrees F until brown.
YogaLady1948
Original Author
13 years ago
Thanks everyone~~~now I just need to decide which one to use;)
cynic
13 years ago
To quote Homer: "mmmmm Beer..."
Here's a few more variations:

This is the one I've used. It's great.

BEER BATTER BREAD
Ã¢ÂÂ¢ 3 C flour
Ã¢ÂÂ¢ 1 T baking powder
Ã¢ÂÂ¢ 3 T sugar (another used 1 T)
Ã¢ÂÂ¢ 1-teaspoon salt
Ã¢ÂÂ¢ 1 (12 oz) beer (room temp)
Ã¢ÂÂ¢ 1/4 C melted unsalted butter

Preheat the oven to 375ÃÂ°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 9Ã¢ÂÂx5Ã¢ÂÂx3Ã¢ÂÂ loaf pan and brush with the melted butter. Bake for 35 to 40 minutes, or until an inserted skewer comes out clean. Cool on a rack. Makes 1 loaf.
Note: I usually just pour the butter over it rather than brush it.

I believe the following came from Nodakgal IIRC

Simple Beer Bread
Ã¢ÂÂ¢ 3 C Pancake Mix
Ã¢ÂÂ¢ 12 oz Beer
Mix and bake in loaf pan 350 for 50 min or til done.

Recently found this and am anxious to try it

Farmgirl Susan's Almost Too Easy Whole Wheat Beer Bread

2 C organic whole wheat flour
1 C organic all-purpose flour
1 T granulated sugar
1 t salt
1 T baking powder (make sure it's fresh!)
14 oz beer (or 12 oz beer & 2 oz water)
Ã¢ÂÂ¢ Opt glaze: 1 egg & 2 teaspoons water, beaten

Heat the oven to 375 degrees. In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Slowly stir in beer and mix just until combined. The batter will be thick.

Spread in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake 375ÃÂ° until golden brown and a toothpick stuck in the center comes out clean, about 45 min. Makes 1 loaf.

Ã¢ÂÂ¢ Cool in the pan on a rack for 10 min.
Ã¢ÂÂ¢ Remove from the pan and cool 10 more min.
Ã¢ÂÂ¢ Serve warm or at room temp.

Now for something a little different. I imagine you could easily adapt this for the oven rather than the ABM

ABM Bacon Beer Bread

3/4 C flat beer
3 1/4 C bread flour
1/2 C water
1 T granulated sugar
1/4 C chopped green onions
3/4 t salt
2 T prepared mustard
1 3/4 t active dry yeast
1 T softened butter
1/3 C crumbled cooked bacon

Add ingredients to machine according to manufacturerÃ¢ÂÂs directions. Select Basic White cycle. Add bacon at the beep. Makes one (1 1/2 pound) loaf.
Oakley
13 years ago
Yoga, I'd use the one with melted butter poured over the top. It seeps inside the bread, on the outside and down to the bottom leaving the best after-taste ever. It's one of those breads that when you finish, the great taste stays with you so you want to go back for more!

The bread rises like yeast bread because it has the yeast from the beer in it. It ends up with little air pockets inside too. Yum.
lindyluwho
13 years ago
Is the sugar really necessary? I made this today and it tastes more like cake. I'd like to leave the sugar out.
cynic
13 years ago
I only use about a tablespoon. I'm guessing the sugar helps for a bit of a crust? Try it without and let us know. I'd guess it's not a critical component.
YogaLady1948
Original Author
13 years ago
I just made the Bisquick one and it turned our heavy~~~the post said add 8oz of beer, it needed way more. I had a 12oz can and poured the 8oz and started mixing, I could tell it was not enough beer BUT I had already drank some of what was left;) So I poured about 2oz more in but I think it really needed 12oz,BURP my mistake.

Tomorrow when DH goes on a beer run for out party,I will just have him pick up some store bought rolls~~~I am tired.
Cleaning and prepreping has done me in~~~we are having our family gift giving tomorrow. I can not wait to see the gkids;)

Beer Bread~~~

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Beer Bread~~~

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