the fastest easier homemade bread ever.....beer bread
Posted 17 October 2009 - 03:41 PM
You need to make this in some kind of loaf pan or glass casserole type dish (I used an oval coring ware type thing that I make mac & cheese in usually about 4" across by 8" long)
3 c sifted flour (or stir it up well w a spoon so its not all compacted)
3 tsp baking powder
1 tsp salt
1/4 c sugar
1 12oz beer (I used a beck octoberfest....the tastier the better!)
1/4 c (1/2 a stick) butter melted
1) mix all the dry ingredients
2) stir in the beer
3) pour mix into a greased (I sprayed w pam) container
4) pour melted butter over top
5) bake at 375 for 45 min - 1 hr (till toothpick comes out clean - it was 55 min for me)
6) flip container over (bread should slide right out with a little jiggle) and serve
you can also add cheese, nuts, fruits, sub brown sugar, use some wheat flour etc
I assume the alcohol burns off in the oven but if you are worried you can sub any other sparkling (ie carbonated) beverage
Posted 29 October 2009 - 04:52 PM
so the lesson is if you have some questionable beer you need to use this is a great option!
Posted 01 November 2009 - 04:56 AM
esp with various beers
I make it a lot with soup and a salad....quick, easy, yummy
another more simple recipe:
3 1/2 cups self rising flour
12 oz of beer
I have also added cheese and garlic and made cool biscuits with the dough (brushed with an herb butter after baking...delish)
Posted 21 November 2009 - 06:41 PM
I am temped to add cheese but they are going to be for dipping in the fondue and I even though I have yet to find it apparently some people think there is such thing as too much cheese!
the pumpkin head sounds nice!!!!!
Posted 25 November 2009 - 03:53 PM
I used a good dark beer and whole wheat flour rather than self-rising. Some salt and some baking powder, brown sugar and some melted butter, the walnuts and thyme - the biscuits are light and fluffy and rose up very nicely. Yep, this one's a winner.
I think they will become a regular in our house from here on in!
Posted 04 December 2009 - 03:31 PM
Posted 16 February 2010 - 04:06 PM
I made this with Hoegaarten last night..delicious! My only comment was that the crust seemed really salty...I think next time we'll use unsalted butter. The hubby loves it--he ate 3 huge pieces. i can't wait to try it with different beers and wheat flour.
ALWAYS cook with unsalted butter.
Posted 23 December 2011 - 04:00 PM
I just put a Green Flash Double Stoudt and Lagunitas Holiday Sucks loaf in the oven. Yummmy
It is alright to put two in the oven right? Never tried that before.
As long as they're on the same rack and there's a couple inches space between them, it should be fine.