Sunday, February 14, 2010

Jan's Beer Bread with Options

Who doesn't love options? To me, it's a large part of what makes cooking fun!  This recipe has a lot of options.... and is wonderful as it is... makes a great gift as a mix or the finished bread. Enjoy!

3 cups unbleached flour – sifted (if you absolutely will not sift at least fluff your flour and spoon it into the measuring cup)

3 tsp baking POWDER

1 tsp. salt

¼ cup sugar

1 12 oz bottle beer ( flavor is different with each type of beer)  I like Rolling Rock, Millers or Heiniken

Mix together until blended well… turn mixture into a greased loaf pan

Melt ¼ cup butter and pour over batter in pan  -(can do as little as 2 TBSP but I prefer ¼ cup)

Bake at 350 degrees for 50 – 60 minutes depending on your oven.

Remove from pan and cool on a wire rack.

Beer Bread Variations

• For a “lighter” bread… mix and put in the pan and let it sit about 30 minutes or until it forms a crown before adding the butter – then add butter and bake

• Can divide this dough into 2 small loaf pans –adjust baking time

• Use 1/3 cup sugar instead of ¼ cup
• For a sweeter bread, substitute brown sugar for white sugar
• Add a handful of Mexican blend cheeses ( cheddar and jack) before adding the beer
• Can sprinkle garlic salt on top of the bread half-way through baking – after removing from the oven, brush top lightly with butter and sprinkle with garlic salt.

• Add ½ - 1 cup cup cheddar and ¼ cup chopped chilies
• Add ½ cup shredded cheese and ¼ cup sliced green olives
• If you are salt sensitive – use Unsalted butter on top of the bread mixture
• Use Brown Sugar instead of white and add ½ tsp Onion Powder and 1 tsp Italian seasoning
Add 1 cup finely shredded cheddar, 1 tsp. Italian Seasoning and 1/2 tsp garlic powder