Imperial Stout Bread

"The easiest bread you will ever make--if you can stir, you can have fresh bread in an hour! The dark beer gives it a great flavor not commonly found in beer bread (please please please do not use light beer in this!!!). For variation, try adding caraway or fennel seeds, fresh grated nutmeg, finely chopped orange zest, or finely grated cheese. You can also make this into biscuits, just bake at same temp on parchment lined sheet for 10-14 minutes depending on the size of the biscuits."
photo by a user photo by a user
Ready In:
1hr 5mins
1 loaf




  • Combine dry ingredients in a medium bowl; whisk gently till completely mixed. (Or if you're not a lazy cook like me, sift your dry ingredients together into the bowl--I prefer to whisk, however!).
  • Add beer and stir with wooden spoon till flour is totally incorporated.
  • Pour batter (it will be rather thick) into a well-greased bread pan.
  • Bake at 375 deg. F. for an hour, or till loaf is nicely browned and tests done when tapped.
  • Cool on wire rack slightly before serving. Will keep about a week wrapped up in the fridge.

Questions & Replies

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  1. I made this recipe exactly as directed and baked for exactly 1 hour. When mixing the dough I had to knead a few times to get all of the ingredients to blend. It was very thick, but I pushed it out in the bread pan and it turned out perfectly! We really liked it! Would make again.
  2. I'm sorry, this didn't work out as well as I thought it would. The batter was very dry; I had to add 2 T. water to get the flour to incorporate. The finished loaf was quite a bit more dense than I would have liked, and the flavor seemed off. It was very easy to make, though, and looked good! Sorry for the bad news - maybe I did something wrong? I had high expectations for this one, I'll probably try it again and update. Made for PAC Spring 08.


<p><img src= border=0 alt=Photobucket /> <br /> <br />Hubby and I are currently living in St. Paul, MN in a great little neighborhood with tons of independent businesses. We have restaurants, natural foods coops (yes, plural!!), libraries, neighborhood movie theaters, everything is easy walking or biking distance--we love it! We enjoy biking a lot, too, and the Twin Cities have a fantastic network of bike trails, tons of things to do and see?we?ve found the perfect location! We currently live in an apartment, so our gardening attempts are limited to 3 large pots of herbs (one is all basil, the others are a mix of rosemary, tarragon, thai basil, mint, curry plant, sage, thyme, and oregano). We're saving for a house, so eventually we'll have a yard to plant more veggies in, but for now the herb pots do pretty well! <br /> <br />I enjoy cooking in my spare time (well, and my not-so-spare time, hubby, who also loves to cook, accuses me of planning way-too-elaborate weeknight meals, but he never complains once he starts matter how late it is!) We are pretty adamant about eating healthy and sustainable foods. I try to make a point to source the majority of my ingredients as locally as possible, and I'm very lucky to have the wonderful St. Paul farmer's market available year round (though in the winter my choices are limited to fresh eggs, organic/free-range meat of all sorts, cheese, honey, baked, right?...poor me! the summer the market is bursting with all that plus all manner of vegetables, and I've never met a vegetable there I didn't like). I also eat a good deal of wild game meat (elk, deer, antelope) because my family (who still live in MT) ship a box of hunting season bounty to us every winter. What doesn't come from the farmers market or the wild game express comes from my local natural foods co-op (St. Paul's Mississippi Market), which has a plethora of local products to choose from as well! <br /> <br />I try to eat as healthfully as possible, so if I make your recipe, I may alter it to fit my preferred diet (i.e. I'll cut down on fat, add veggies, change cuts of meat, cut down on cheese and certain condiments like mayo, etc.). I will still rate the recipe unless I pretty much don't follow it at all, in which case I'll just leave a comment with what I did--I always like to see what others have done with recipes, but I don't think it's fair to grade the recipe if I didn't actually follow it! I won?t generally make a recipe if it calls for ingredients I don?t like (and can?t sub out for something I do like), so most of my ratings are pretty high for that reason. I?ve never really understood people who try a recipe and then give it a very low rating only because they don?t like the ingredients called for. Anyhow. <br /> <br />My rating system for recipes is pretty simple. I won?t give a star rating to a recipe if I don?t follow it fairly closely. If I do give your recipe a star rating, this is what it means: <br />5 stars = fantastic flavor or unique (and tasty) &amp; the recipe worked as written?would definitely make it again <br />4 stars = good flavor &amp;/or the recipe needed only some minor changes to work?would likely make again <br />3 stars = the recipe needed a fair bit of alteration to be edible?might try it again, but would make some major changes <br />2 stars = good idea in theory, bad recipe in practice?would only try it again (with massive changes) if I?m feeling ambitious/creative <br />1 star = inedible?would not be trying it again</p>
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