Need a good Beer Bread Recipe!!

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ViperMan

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If there IS a place to put this in the forums, I couldn't easily find it... So my apologies if I stuck it in the wrong place...

I'm hosting my third-annual beer-tasting party in April. I usually invite a bunch of beer know-nothings, but it's always a good time...

Anyways, I'm thinking of adding a beer bread to accompany my brews. I'd really like to use a beer yeast in the bread (even the White Labs website gives tips on doing this.) I was just wondering if anyone had a relatively easy beer bread recipe that can be made without any special bread-machines.

Want something light but rich in flavor. I wouldn't want it using anything darker than an amber beer - nothing super dark.

Any suggestions are welcomed! I'm definitely NOT looking to do a "Wal-Mart-all-ingredients-dumped-into-a-bag" type thing...
 

thood6

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I think he was looking for a bread recipe. lol

I made beer bread today for the first time using this recipe.

http://www.food.com/recipe/beer-bread-73440

I used a porter as my beer and it tasted a little like pumpernickel. It was good but When I do it again I'm going to using white flour instead of wheat flour and a lighter beer. An amber would be great or even a hefe.
 

ahaley

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I used a kiwi express ipa, 22 oz, 10 cups bread flour(?) I winged it until it felt right. 1 cup sugar, 1 packet yeast to make sure it rose, and a pinch of salt and 2 eggs.
I cooked it at 135 for 35-45 min and then 145 until the edges were.brown enough for me.
It was a thick bread though i loved it. i under salted it
 
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ViperMan

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Anyone try using beer yeasts? I mean I make a lot of pizza dough so I know bread yeasts pretty well - how to proof them and such... I just REALLY want to accentuate the beer flavor.

That honey-beer-bread recipe you shared Eric looks JUST like a bread I had at another tasting party a while ago - it was so thick and rich, yet crumbly, and it was marvelous.

Thanks folks!
 

Fly_Rodder

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This Alton Brown's recipe that I use quite often. I use an IPA or Pale Ale and add slice jalapenos instead of the sunflower seeds
Nonstick spray
8 ounces all-purpose flour
4 ounces whole-wheat flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon chopped fresh dill
4 1/2 ounces sharp Cheddar, grated
12 ounces cold beer, ale or stout
1 to 2 tablespoons sunflower seeds, optional​

Directions
Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside.

Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.

Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes.

Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving.
 
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