This is great backup for solid home style comfort foods like hash. Also good for breakfasts, bacon and eggs, etc.
Great Bread! I added 1 tsp of garlic powder and onion powder, 1 Tbsp of caraway seeds. I too had to add more beer but was prepared after reading the reviews. I cooked mine in a muffin pan to make rolls. They were great with our roast beef :)
Really easy. I did not have self-rising flour so I added 3 tsp baking powder and a tsp of salt. (Omitted the pinch of salt in the recipe) I used Foster's beer, had to add just a splash of a second bottle to get the dough moist. I used a muffin tin & filled cups about 3/4 full. I baked at 375 for about 20 minutes, then pulled the tin out and brushed the tops w/melted butter. Put them back in the oven for about 3 min or until the tops were brown. They turned out great.
My mom made this bread when I was a child back in the 70's. Don't know what happened to her recipe so was thrilled to find it . It also makes excellent breakfast toast as well as French toast.
I have made this bread several times at college. its quick and soo easy! very few ingedients makes it ideal.
This is so yummy! I used 1 1/2 cups stone-ground whole white flour, 1 cup stone-groun whole wheat flour, and 1/2 cup ground flax seed, and added 1/2 a small-ish sweet onion, chopped, with a bottle of Rolling Rock and a little extra water, less than a 1/4 cup (it wasn't coming together). I baked it at 350 for an hour and it was awesome! A moist banana-bread texture but more savoury than sweet and so good with a little butter or margarine... will definitely make again!
I have made this (and variations) for years. The only difference is that I did not add the salt, used 2 T sugar and I baked it at 350 for an hour. Any time I made something that had to be baked at 350 (most casseroles ) I tossed this together. I used to have trouble remembering how much flour until I started calling it 123 Beer bread. You don't even need the recipe then. If we were going to a good friend's house, I would bring the flour (we always had beer!!) and my pan and toss it in the oven with the lasagna. I have made it and added about a teaspoon of dried italian seasoning (rub into "dust" so it is distributed evenly) and a couple of tablespoons of Parmesan (the powdery grated kind). You could add some diced sun dried tomatoes and have pizza bread! On it's own, I love it for toast as the surface gets nice and crunchy.
I used woodchuck cider 802 (warm not cold) and cooked for 40 minutes. This is the FIFTH beer bread recipe I tried today and the only one I was happy with - thanks a ton :)
It made a nice change from our regular homemade bread...without the hassle of it having to rise! Thanks.
I went with Artsy Chef's comments the second time around & used a can and a half of beer...the texture seemed MUCH better than with one can. Otherwise, this bread is SOOOOOO unbelievably easy & yummy! It freezes well, too.