I have seen people here and there talk about beer bread but that’s about as far as I went in giving it any attention. Then over the holidays I saw it pop up again and thought, “Hell Yes! Beer Bread!”
New Years at OHC HQ means sauerkraut and some sort of pork dish. I wanted to make the beer bread to go with that meal but then I forgot. And when I remembered about dear old beer bread we were past the holiday. I still wanted to make it though and started doing some research.
Most of what I found was pretty basic. Beer, flour, and some baking powder. Well that’s lovely but can’t we pump this up a little bit. Where’s the seasonings and extra kick? I decided to try my hand at making some beer bread with some umph!
Andrea’s Cheddar Beer Bread
- 1 C All purpose flour
- 2 C whole wheat pastry flour
- 1 TBSP of baking powder
- 3 TBSP of sugar
- 1 tsp of salt
- 2 tsp of garlic powder
- 1 tsp of chili powder
- Pinch red pepper flakes
- 1 C of shredded cheddar cheese
- 1 bottle of your favorite beer
Preheat oven to 375 and spray a bread pan with nonstick spray. In a large mixing bowl, combine all of the dry ingredients and mix it all together. Then add in the beer and 1/2 C of the cheddar and mix until everything is combined. This will be a nice thick dough. Put the dough into the bread pan and even out the mixture in the pan. Place in oven. At about 30 minutes, brush the top of the bread with a little bit of olive oil and then sprinkle on the remaining 1/2 C of cheddar. Continue baking until bread is done. You will notice it starting to pull away at the sides. Test with a toothpick, which should come out clean. Takes about 40 minutes total baking time. Remove from oven, allow to cool, then serve!
I can usually tell how well something turns out by the noises Scott makes as he eats. This bread got, “Mmmm beer bread. Mmmm beer bread” sung to me as he ate it. I’m taking that as a sign it turned out pretty well. I have to agree with him, this bread was amazing! It’s a moist and flavorful bread sure to please the people in your life.
You can use 3 cups of all purpose flour if you don’t have, or don’t want to use, the whole wheat pastry flour. The type of beer you use will affect the coloring and the flavor. I used a darker beer for this bread. A Killian’s to be exact. I’m definitely going to play around with this recipe using different styles of beer to see what kind of results I get.
I recommend using a very nice cheddar, the sharper the better. But if you can’t find a good cheddar, use whatever you have on hand.
This bread can turn quickly on you so if you don’t think you’ll get through the whole loaf, slice it off and freeze the rest.
I have found that this bread is best served slightly warm, so before eating I recommend warming it slightly in the toaster oven.
Mmmm beer bread.
Have fun guys! And remember, always play with your food!