I’m not a beer drinker so I wasn’t really sure what kind of beer would be best for this. All you have to do is dump a bottle of beer in a bowl with the bread mix and stir it up, easy enough. My beer choices included Dos Equis, Red Stripe, an IPA, a couple types of Sam Adams and this Longboard lager.
I’ll be honest, I picked this beer like I pick my wine, it had the prettiest label :)
The box gives you a couple of variations and add-ins for your bread like seasonings and parmesan cheese. You’ll never guess what I decided to put in ours…
Yeah, I’m obsessed, it’s cool.
Everything got mixed together in a bowl and then went into a loaf pan. The instructions said pouring 3 tablespoons of melted butter on top of the bread was optional. In my world butter is not an option. But I did use more like 2 tablespoons, 3 seemed like a little much.
375 for 50-55 minutes. While that was happening, this was happening:
I also spent some time Googling beer bread recipes (and played with the Google guitar…anyone else spend too much time playing with that today??). Assuming we like this one, I’d love to try to make it from scratch at some point. Here are a couple versions I found:
Beer Bread on Food.com
Beer Bread on AllRecipes.com
Beer Bread on FoodNetwork.com
At first I was thinking that because the second two recipes call for self-rising flour which I’ve never used I’d probably try the first recipe. Then I read this on Wikipedia:
Beer bread is a simple bread based on the idea that both beer and bread have a common creation process: yeast is used to turn sugar into alcohol, which in the case of bread then boils off.So I guess there is a reason so many recipes that use self rising flour! Still, I’m not a fan of buying ingredients that I won’t use in other recipes so I’ll still try the first recipe.
Beer bread can be simply made with flour, beer, and sugar. However, it will be fairly dense and heavy unless an additional leavening agent, e.g. baking soda or yeast and sugar, is added. Self-rising flour may be used because it is a mixture of flour and leavening agent. Beer bread without a leavening agent is very sturdy and tends not to lose moisture if it is overcooked. The only consequence of overcooking tends to be a thicker crust.
By this time our house smells AMAZING and the bread is finally done.
It looked and smelled so good I couldn’t help but test it out.
The Verdict: YUM. It is pretty dense but I’m learning that pretty much all homemade bread (or all MY homemade bread) is a lot more dense than store bought bread. It’s sweeter than I was expecting. I’m excited to try it with dinner tomorrow night!
Have you ever tried making beer bread or another quick bread?