Amazing Beer Bread

[jmulligan]

I could definitely taste the beer flavors in mine. The first beer I used was a hoppier beer and I could detect the bitterness for sure. The second loaf I used my rye that fermented too warm (can you say banana-rye??), and I dumped in some garlic and onion powder and it tasted great. Both times, I cut both the sugar and melted butter in half.

 

[tcklord]

I used a stout I made quite awhile ago that was too malty and not really that balanced. It made bread that is pretty good. I used all purpose flour 3.5 tsp of baking powder since I have a similar banana bread recipe that uses 3.5 and thought it might make it rise a bit more. I don't have a sifter so maybe that would make it a little lighter. I only used half the butter it called for in the recipe. It turned out maybe a little more dense then my banana bread recipe but that has an egg which keeps it more moist. The crust was quite crunchy. But it is decently tasty. Also I took it out after 45mins since a tooth pic came out clean after that amount of time. I will post a picture later.

 

[EoinMag]

I got the wife to do this earlier and we had a slice each with dinner, wow this stuff is delicious. I got her to use my first ever extract APA in the recipe. I couldn't detect the beer but will try again when I haven't got the same beer in my hand at the time. Great bread. We cut the butter back to 1/3 of a cup.

 

[weirdboy]

I made this last night with some whole grain flour and a chocolate stout. It turned out ok, but was pretty dense. It didn't rise as much as I had hoped. I need a flour sifter.

Having never sifted before, what's the best way? Measure out 3 cups, then sift it into a mixing bowl, then pour in the beer? Or pour the beer into the bowl, then sift the flour onto the beer?

Have you got a food processor or blender? You can just throw the flour in there and spin it for a while to eliminate any clumps and aerate it a bit.

 

[FullDraw]

I've made this recipe before, and just did again this afternoon. Replace the 1/2 the salt with garlic salt, add a tsp of italian seasoning and a handful of shredded cheddar. Big hit.

I happened to have SWMBO Slayer on tap, so this bread really killed. Last time, I used a dunkelweizen; wife didn't care for it much.

 

[Brew-boy]

For our club meeting I made(Wife did) 3 loafs of this stuff. One with a pale ale and one with an Oatmeal stout and one with an Oktoberfest and WOW it was great. The guys woofed that bread down like no tomorrow. Nect time I am going to add some rolled oats into the Oatmeal stout bread, this is the one they liked the best.

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[Jersh]

I tried this recipe again this afternoon with a few changes...

I used 1/2 standard AP flour, and 1/2 whole wheat flour, and the beer I used this time was a homebrew Sam Adams Summer Ale clone.

Also I took Cayuga's suggestioned and replaced half of the salt with garlic salt, added a tablespoon of italian season, added a tablespoon of minced garlic, and a cup of shredded sharp cheddar cheese. Finally, I added a single egg to hopefully moisten and lighten it up a bit... Oh yeah, I also added 3.5 tsp of baking powder instead of 3.

The final result was MUCH better than my previous attempt (using all whole wheat flour and a homebrew oatmeal stout). The bread was not nearly as dense and was much moister. I still feel like it needs something else, perhaps next time I'll add in a 1/4 cup of grated parmesan as well.

 

[MagicLarry]

I just found my contribution to the Thanksgiving table, thanks!

 

[sp1365]

Doing a Thanksgiving dinner today and made these into muffins for it.

 

[feedbag]

Doing a Thanksgiving dinner today and made these into muffins for it.

Let us know how those come out, I would like to do some kind of rolls with these the same way, maybe drop sections like a Parker house roll or something.

 

[feedbag]

For our club meeting I made(Wife did) 3 loafs of this stuff. One with a pale ale and one with an Oatmeal stout and one with an Oktoberfest and WOW it was great. The guys woofed that bread down like no tomorrow. Nect time I am going to add some rolled oats into the Oatmeal stout bread, this is the one they liked the best.

Those look great, I didn't get mine to rise as much as those. It wasn't overly dense but it didn't fill the pan like that either. Did you let them rise a little extra or something?

 

[sp1365]

Let us know how those come out, I would like to do some kind of rolls with these the same way, maybe drop sections like a Parker house roll or something.

They came out great. I did 2 dozen small muffins. They only took about 30 minutes to cook and were a hit.

 

[HOOTER]

Got a batch in the oven right now made with homebrewed stout, honey and whole wheat flour. We'll see I guess.

 

[EoinMag]

This is great stuff, we've had it about 4 times now, the wife is the baker. It's been a great way for me to get rid of a stout that had a slight sourness due to an infection. I couldn't really drink it, but it wasn't that far off that I didn't retry it every few weeks to see was it drinkable, I'd given up on it, but this is now going to be the beer that goes in the bread.

The latest one tonight was altered a little and the wife added about a cup and a half of red cheddar, it's very tasty.
We've also reduced the sugar by half and used salted butter, makes a large difference to it and is more of a savoury bread, great stuff, not healthy, but great



Tonights effort with cheddar.

 

[MagicLarry]

I ended up making this about four different times for thanksgiving (family,work, etc), and the trick is to of course sift the flour and not to mix to the beer with the flour too much. The dough should be really lumpy, not tight like pizza dough. Basically just get the flour mixture wet so it is all covered then add to pan. It will be much lighter. Great recipe thanks for it.

 

[NoisufnoC]

thanks for the tips guys, i might just try this out.

 

[feedbag]

I'm really glad everyone is enjoying this find, and everyone's looks really good. Thanks for the tips guys and tell all your friends about this recipe.

 

[ishkochito]

I've made this twice using English Brown Ale homebrew, and both times it was incredible. Very yeasty flavor, excellent with soups. EricCSU, let mt know if you try it with something heavy like a stout. I've got some brewed I may try it with.

BTW, I used 1/4 cup of butter first time, and lowered that to 1/8 the second round. I would not suggest more than 1/4 cup as it is plenty (too?) buttery. I prefer with 1/8.

 

[Handle]

I saw some beer bread mix at Walmart tonight, and I just knew there would be a thread on HBT. You guys never disappoint.

I think I'm going to try to make some beer bread this weekend using Kona's Pipeline Porter.

 

[Handle]

So I did indeed make a couple of loaves last weekend, using Kona's Pipeline Porter and a Yuengling Black and Tan.

Unfortunately, however, these were for a homemade Christmas gift exchange, so I didn't even get to try them. I can say that they smelled awesome and it was fun to make.

Since the loaves went to my brother-in-law and his wife, I'll wait for their review. Can't wait to try it myself, and to make a few more batches.

 

[feedbag]

So I did indeed make a couple of loaves last weekend, using Kona's Pipeline Porter and a Yuengling Black and Tan.

Unfortunately, however, these were for a homemade Christmas gift exchange, so I didn't even get to try them. I can say that they smelled awesome and it was fun to make.

Since the loaves went to my brother-in-law and his wife, I'll wait for their review. Can't wait to try it myself, and to make a few more batches.

These do make good gifts. I was thinking about filling a 22oz bottle with the mix and giving a 12oz of my home-brew along with it as little Christmas gifts. Along with a set of instructions. That way people can enjoy making it themselves too.