Friday, January 20, 2012

Better Beer Batter Bread


Although I haven't given up on making good bread -- that is, real bread, not quick bread, not bread machine bread, not no-knead bread -- I  needed to shore up my confidence a bit with a couple little successes before I tackle it the real deal again.  And that's where this beer bread comes in.

My stepdaughter introduced me to beer bread and, I have to admit, that although it's not traditional bread, it's very good.  It's denser, heartier and heavier but it's not the brick I've manufactured in the past.

And I've successfully made it a few times.  The last time our granddaughter came to stay for an overnight, she had a hankering for the beer bread and was hoping we'd have it toasted for breakfast.  (We didn't. I'm sure I had  something infinitely fancier planned.  Had I known she would have been tickled with beer bread!)

Not too long ago, I shared this recipe with an acquaintance.  Alas!  It didn't turn out too swell for her!  She wasn't blaming me but she did quiz me a lot about all the steps.  And after I'd told her how easy it was!

So I promptly went home and made a loaf.  I was afraid I'd done the unthinkable -- had the measurements written down wrong or the temperature, or even forgotten a step.  I'd revisited what I'd given her, and it was all correct.  So I had to prove to myself that it was all right and make it again.  And it was great.

I have to emphasize  -- just as the original source of this recipe did --  that sifting is very, very important, particularly in this recipe.  (But my friend told me she did sift, so I'm still puzzled.)


Without further ado, here's the recipe, and baker beware!


Beer Batter Bread
Makes one loaf, six to eight slices

3 cups flour, sifted
3 teaspoons baking powder
1 teaspoon salt
¼ cup sugar
1 (12 ounce) can beer
½ cup melted butter (1/4 cup is enough)

Preheat oven to 375 and grease a loaf pan.  Mix the dry ingredients.  Be sure to sift well.  Even though this is an easy recipe, you cannot skip the sifting.)  Blend the beer into the dry ingredients.  Spread into the prepared pan.  Pour melted butter over the top. 
Bake 1 hour or until toothpick inserted in the center of the loaf comes out clean.  Let cool in pan 10 minutes, then remove from pan and cool another 10 minutes before slicing.  Serve warm or at room temperature.

This produces a thick and hearty bread; it’s not a biscuit and it’s not traditional bread.  But bread it is and I’ll take it!  Shredded cheese and herbs are great additions.  This is a perfect companion to chili or any kind of soup.

46 comments:

  1. I am liking the ease. Glad you warned me about sifting (I never sift.... shhh).

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    1. I'm often a lazy sifter . . . glad I was warned.

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  2. I love baking bread but have never tried beer batter bread, it sounds good! How interesting about the careful sifting it needs, can't remember ever reading this in a bread recipe but have never tried beer bread before!

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    1. It's worth a try if you want bread quick!

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  3. this sounds delicious! have a great weekend! xo

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    1. I liked it better than Mr. Rosemary. But he did like dunking it in soup!

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  4. Sifting was my favorite part of making cinnamon rolls with my Mom as a kid. We had an ancient sifter that sqeeked like crazy. I'm sure was my Grandma's way way back. I am newly inspired to dig out that sifter and make this bread!

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    1. I have a regular sifter but I just used a strainer this time. (I watched Ina do it that way.) It was slick!

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  5. Really an interesting recipe, Rosemary. I've never seen it before. Be it would be good toasted with cheese melted all over it.

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    1. Some people put shredded cheese in the bread, too, but I like your idea!

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  6. LOVE beer AND bread...this is delish! The color is so light and lovely!

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    1. I'd like to try it with a dark beer and see what difference that makes.

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  7. Yum. I can just imagine how good that would be with soup... pate... cheese... tapenade...

    Perhaps your friend's baking powder was out of date? It tends to loose its raising power after a while... just a theory.

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  8. I was just telling Ryan we should try to make beer bread. We didn't have a recipe though. Now I'm all set. Each time I'm here, I feel admiration...and my stomach rumbles. Thank you so much for sharing tonight. This looks delicious (as always!)

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    1. And after all the breads YOU make, Monet! It is good, but I'm going to make good, light, soft bread, if it kills me!

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  9. Beer bread is super delicious! I've got a Paula Deen recipe called Bubba's Beer Biscuits which are made with Bisquick that are incredibly easy. You can also almost always substitute Sprite for beer to give it a different flavor. Or throw in chunks of apple and use a Hard Cider...

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    1. You've got my wheels spinning, Jen. Hard cider and apples!

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  10. Beer bread would have been delicious with the soup in your last post!!

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  11. This would fit very nicely with my resolution of no buying bread this year. I can't find your Pinterest Folow me gadget.
    Rita

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    1. I was tempted to join the BYOB (Bake Your Own Bread) group -- just as a way to force me to make bread, but I chickened out! (My Pinterest button is at the very top of the right sidebar.)

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  12. The texture of this bread looks fantastic. It is hard to believe that it has such a short list of ingredients. Those two factors does make it a winner in my book. I have saved this recipe so I can enjoy at my house. Have a great day!

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    1. It is pretty simple. I'm sure in your hands (and with your great ideas) you'll whip up something unique!

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  13. Ah, this looks very crumb-y; is it? It's beautiful. Have you tried making it with other flours? Also, I don't own a sifter; suggestions? Beautiful pictures.

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    1. It's not real crumby, just nicely so, I think. The only embellishment I've done is to add some shredded cheese (I did cheddar, just 1/2 cup, could do more) and dill. I'd like to try dark beer.

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  14. A 4 B bread...the bread looks super!

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    1. Well,I liked it! Mr. Rosemary, not as much as me! (or granddaughter Emma!)

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  15. I like beer bread, but haven't made it in some time. It's fabulous if you don't have any bread and don't want to go to the store. I'm sure I've never sifted the flour, because I made it quite a few times when we lived in the islands and I didn't have a sifter there because it rusted in the salt air and I threw it away. Will have to give it a try again.
    Sam

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    1. I've just never been as good baker as I am a cook, so I need to follow all the rules, including sifting!

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  16. You are so cute, I cannot imagine your bread ever turning out like a brick! I'm still pretty inconsistent with anything requiring yeast, so this recipe is right up my alley.(I like your idea to add shredded cheese, too!)

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    1. I'm not giving up on yeast bread, but I like the herbed cheese bread, too.

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  17. Rosemary-I've always loved breads without yeast, and your beer battered bread is so moist, gorgeous, and absolutely delicious. Love the presentation on the pretty plate as well, and love the recipe!
    Thanks for sharing:DDD

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    1. I love that geometric plate, too! (Christmas prezzie!)

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  18. I bet your friend had old baking powder! I went to a bake with some friends and both their baking powders were 2+ years expired! I have faith you can master yeast bread...I've had my share of failures, mostly having old yeast or killing it with too hot water. We tried to make beer bread a number of times in college...it was a simple recipe...four + beer. But no one told us it had to be self rising flour, and we weren't savvy enough to know any better :) Yours looks a heck of a lot better than our "soup." And thank you, Rosemary, for your sweet words of condolence.

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    1. Thanks for the vote of confidence, Lizzy!

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  19. This looks fantastic! I'm a bit of a novice at breads if I'm honest, but I'm adding this to my list of things that I will get round to making soon!

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    1. I guess I might always be a novice but it will be worth some good homemade bread!

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  20. I have been wanting to try beer bread and keep forgetting now I have no excuses this inspired me thanks

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    1. I can imagine that you'd put a great Italian spin to it, Claudia!

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  21. Thanks for the warning about the sifting. I must admit that I sometimes get a little lazy about it, but if I make this recipe I won't skip that step!

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    1. I'm glad I was warned, too. A scaredy-kat baker needs all the help she can get!

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  22. I raved about a cupcake recipe to my son, but he tried making the recipe twice and both times they were like sunken lead. It's really a mystery why people get different results from the same recipe, but it definitely happens.

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  23. Really mouth-watering! And the picture is so appetizing, dear! Thanks for this delish recipe.
    http://cosmopolitancurrymania.blogspot.com

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