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    You are in: Home / Recipes / Bacaba Black Pepper Beer Bread Recipe
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    Bacaba Black Pepper Beer Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    EdsGirlAngie's Note:

    This is really a quick bread, tender inside with a crunchy crust. You may adjust the amount of black pepper used, but I like it like this! "Bacaba" is the friendly liquor store in Sandwich, Illinois where I first heard of beer bread (from one of their customers), so immediately I had to research it(!). After research and some tweaking, this is the result!

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Mix flour, baking powder, salt and pepper with sugar.
    3. 3
      Add beer and eggs; stirring then mixing with your hands as dough gets thicker; it will also be rather sticky.
    4. 4
      Place in greased 9x5-inch loaf pan.
    5. 5
      If you wish, brush on egg white and sprinkle top of bread very lightly with salt and a tiny bit of garlic powder.
    6. 6
      Bake at 375 degrees F about 1 hour and 10 minutes.
    7. 7
      Remove from pan immediately and cool.

    Ratings & Reviews:

    • on May 18, 2004


      A perfect companion to your 'Savory Beef & Beer Stew' #79439 it was nicely crusted and tangy inside. I slathered it with lots of real butter as well as using it for dipping the stew's sauce. I shattered my diet completely! It was WONDERFUL! I want to thank you for being a bad influence, I really like that in a person. I'll be doing this bread often. Thanx, Pierre

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bacaba Black Pepper Beer Bread

    Serving Size: 1 (1081 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2350.3
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 3.8 g
    Cholesterol 423.0 mg
    Sodium 7049.3 mg
    Total Carbohydrate 453.2 g
    Dietary Fiber 14.1 g
    Sugars 52.3 g
    Protein 69.7 g

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