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I loved the idea and combination here but found mine to turn out a bit dry with a hard crust. Could have easily been the Denver altitude though!
We loved this bread! Well,I really loved it and ate half of a loaf! I make beer bread regularly to eat with soups, stews and pasta dishes during the winter months. I love your take on it adding the pesto. I served it with my recipe Standby Rigatoni With Extra Zaps
.and it was a perfect combination. The flavor was perfect witht he pasta dish. Made for AUS/NZ Swap49
I made this as soon as I tagged it (just forgot to review) as DH wanted bread and I wasn't able to buy one for the weekend. They were quick to prepare too. They were nice to look at with the spiral shapes when I sliced them into pieces and went well with the chicken/veg soup we had. Thanks for letting us try this!
I made this for my DH to go with vegetable soup. He liked it but said it tasted too much like beer and too little like pesto, although I followed the recipe exactly. Next time I may sub a little bit of the beer with milk and increase the pesto. We will definately be making it again though.
We both LOVED this and it's my new favorite bread to serve with lasagna and other meals. I cheated and used my Cuisinart and rolling pin and it was simple and quick - actually the best quick bread I've ever made. I baked it for 30 minutes at 425 degrees and,based on the other reviews,didn't pour the whole beer in at once; I poured it slowly into the food processor until the dough became the right consistency. You only need about three-quarters of a 12 oz beer so there's a few chugs left for the chef. Cheers!
Very nice bread. I had to guess on the grams of warm beer so I just put in the whole can LOL which led to having to add more flour in order for it to be pliable enough to work with. I'm not sure if that was the right thing to do or not but I did it anyway. It was pretty good. I made my own pesto using http://www.recipezaar.com/63932 which was nice because I was able to get in another small squeeze of summertime basil before the end of the growing season. I do need to work on the "pretty" factor. I'm not a patient girl but I'll try harder next time, I promise. LOL This is good though and I can see myself making this often. Pefect for an Italian supper.
Looks pretty impressive to be so easy to make! To give credit, I used Homemade Self-Rising Flour - Substitute and Pesto sauce (for pizza especially) . The dough was *very * soft and wanted to stick to my hands and the board. I kneaded in a bit more flour to get a workable consistency. After rolling it up, I baked it on a cookie sheet and 35 minutes was perfect in a 400ÂºF convection oven. The result was a loaf with a somewhat biscuit-y texture. We loved the way the olive oil from the pesto soaked into the bread. Perhaps the salt should be reduced or eliminated since both the self-rising flour and pesto already have plenty. This was a great little treat and quite fun to make. Thanks for sharing your recipe!