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corvax13 · 11-10-2009, 09:04 PM

I am trying this TONIGHT - as soon as I get off work going to run and get the ingredients. Sounds delicious.

McGarnigle · 11-10-2009, 09:07 PM

Try not to look at the nutritional information.

EricCSU · 11-10-2009, 09:09 PM

Quote:

Originally Posted by McGarnigle

Try not to look at the nutritional information.

I think you could definitely substitute whole wheat pastry flour for the AP flour. Use Guinness for the beer, it is pretty low calorie. Reduce the butter to 1/4 cup, as the recipe says, that will definitely be enough.

Eric

McGarnigle · 11-10-2009, 09:16 PM

Quote:

Originally Posted by EricCSU

I think you could definitely substitute whole wheat pastry flour for the AP flour. Use Guinness for the beer, it is pretty low calorie. Reduce the butter to 1/4 cup, as the recipe says, that will definitely be enough.

Eric

The butter is the villain. I actually would not change the recipe, but treat it as a dessert bread of sorts.

sp1365 · 11-10-2009, 09:32 PM

Quote:

Originally Posted by McGarnigle

Try not to look at the nutritional information.

Try this recipe for a lower Calorie version. I'm might make this tonight.

Basic Beer-Cheese Bread

DRoyLenz · 11-10-2009, 09:38 PM

Quote:

Originally Posted by weirdboy

There's no yeast in this recipe, it's just a quickbread.

If you look at the comments, the author suggests you add yeast if you're not using beer. I don't think it's the yeast in the beer that is making the bread rise, instead it is the CO2 coming out of suspension when it is heated. If there is no yeast to produce that CO2, your beer will do just fine. If you don't use a carbonated beverage though, I would think yeast would be a necessity, if you don't want a doughy brick.

BANANA DANCE IN CELEBRATION OF POST #500

kunstler · 11-11-2009, 12:10 AM

I literally just made this bread!

I saw this thread thought "hey I have a left-over pint of Sam Smith Oatmeal stout and some spent grains from the porter I just brewed and I have everything except the baking soda!"

I literally went to the store bought a thing of backing soda and just made this bread, it took like 10 mins to mix up (and that was with my obsessive measure and re-measure) I'm a bread machine kind of guy, but it took the same amount of time to mix this up and will only be an hour to bake. This will def. be added to my "spent grain" list esp since it uses beer instead of milk/water.

Thanks for posting this awesome link!

jbpate6 · 11-11-2009, 12:33 AM

You also use some of your leftover beer out of your bottling bucket or secondary! I have always made this recipe with a flat beer, using the self rising flour, and it comes out great!

kunstler · 11-11-2009, 12:42 AM

also some tid-bits:

It says a half a cup of butter - the butter is for the crust (your basting the bread) from what I read online before about making bread in the oven, it some times helps to "baste" the bread. I took 1/4 and basted like it said and then after 30 mins I basted with another 1/4 cup and sprinkled some spent grains on top to set into the butter!

SWMBO was shocked to smell bread when she came home from work!

Jersh · 11-11-2009, 01:04 AM

I can't wait to try this recipe! Too bad it's going to be a couple weekends before I'm able to brew to have some spent grains to use...

I wonder if there would be a way to alter this recipe to make dinner rolls? I don't have much experience baking bread, and I'm not sure what the dough is like....