Maple and Walnut Beer Bread
"Ok, this is a specific recipe ... but is also a method. The flour beer and sugar are consistent ... everything else is extra.
Here are some of my favorites and you can really do what you like. Dried vs fresh herbs are best, not too many "wet" ingredients; such as olives, onions, sundried tomatoes, etc., and if you add cheese, no more than 1 cup.
- Chile beer at any specialty liquor store, monterey jack cheese and cilantro
- Pumpkin beer, yes in the fall, pecans, rosemary, and swiss cheese
- Any good dark like Amberbock, apples, dried cranberries and gruyere
- Honey wheat, caramelized onion, cheddar, and thyme
- Light beer, green chilies, jalapeno jack and cilantro
- Red berry or any berry beer, walnuts and provolone with cinnimon
- Any dark beer, raisins, cranberries, cinnimon and brown sugar vs white
- Bock beer, sundried tomatoes, olives and oregano
- Maple or pumpkin beer, cinnimon, raisins, pecans and dried apples
I have used bacon bits and cheddar; all herbs; or just cheese. Endless combinations. But this is a favorite for breakfast or even a late night snack with cream cheese.
Many of these are available year round at most larger liquor stores any many of the beers are available during seasons, like the Pumpkin and Maple available during the Fall and Winter months. A hearth Bock for some brewers is available in winter and it is good with Mediterranean flavors.
Now this is the basic recipe ...
12 oz beer (I use a standard bottle with is 12 oz)
3 cups flour self rising, sifted (sifted is important), if not using self rising, use all purpose, but add 1 tablespoon baking powder and 1 teaspoon salt
1/4 cup sugar
(flavorings)
However below is my updated recipe for the maple walnut."
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Yields:
-
8-10 slices
- Serves:
- 8-10
ingredients
directions
- The batter -- Sift the flour and add to a large bowl. Add the sugar, beer and seasoning and mix. I do like the beer to set for a few minutes so it isn't ice cold. Pour all in a loaf pan and cook for 50-60 minutes at 375. Half way through brush the melted butter on the top of the loaf for a golden color. For the sweater breads I usually top it with melted butter.
- Have fun with it and try a variety of flavors. Just stick to the basic recipe and it is virtually full proof. I have probably made 50+ varieties by now.
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Reviews
-
omg, this bread is a HIT! I used a nut brown ale and walnuts..wonderful paired with your pork recipe, the only thing I did was baked this in a casserole dish, I like the "artisan" look sometimes ;) ..Thanks much & this recipe will be in my rotation!
RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
