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This was absolutely the best!! I could have eaten the whole loaf ~ WHOOPS! That's not a good thing, but at the time I didn't care!!! The recipe was so easy and simple, and what a great result ~ will impress everyone. The only thing I did different was to make my own self-rising flour, I used 41/2 teaspoons baking powder and 1 1/2 teaspoons salt. ( The rule of thumb that I go by is 1 1/2 teaspoon baking powder and 1/2 teaspoon salt per cup of regular flour instead of using "self rising flour"). I used a micro brew, Fat Tire and the results were FABULOUS! If there are any leftovers (and that would be a "BIG IF"), the next day, butter both sides and put on a griddle (like grilled cheese). OMG!! You won't believe how good this is!!!
My husband and I keep beer around, but we don't drink that often, so I like to try out different beer breads. I made this alongside Lazy Irish Beer Bread, and we couldn't decide which one we liked better. This was a great recipe! I had to make my own self-rising flour by adding 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per one cup all-purpose flour. I used Shiner Bock, and I just made the plain bread, with no variations. We really liked this, and I look forward to trying the cheese/onion variation. Thanks.
Made this b/c I wanted to have some bread to go with the soup I made, but had no eggs...Turned out delicious, especially the crusty edges. I made variation 1 and, despite putting extra cheese (unfortuantely didn't have sharp cheddar), the bread didn't really have much taste. I would definitely put more onion flakes as well as the extra cheese. Overall, easy to make and pretty tasty. Oh, I had to sub 3 cups all purpose with 3 tsp baking powder and 1 1/2 tsp salt for the self rising flour.
Absolutely the best !!! i could have consumed the whole thing on my own !!!! I used light beer and tried the cheddar cheese option and it was a wonderful experience .Thanks for posting .
This was excellent and very easy to make. I made the parmesan cheese variation. I didn't have any ground rosemary so I added a 1/4 teaspoon of Emeril's Italian Seasoning blend. Thanks Cookin'Diva!!
I had been intrigued by the idea of beer bread for a long time. This was a very nice recipe which came together very quickly. My only complaint was that you omitted the salt and even with the parmesan cheese it still, in my humble opinion needed a little bit. My hubby though adored it as it was!
Very nice. We love beer bread and had been thinking about some of these variations ourselves. I was so glad to see your recipe. I have made one loaf each way. For the cheddar, I think that I will add a bit more next time. The parmesan cheese though we liked exactly as written.