{recipe} Savory Beer Bread

October 16, 2012 3 Comments

There are times when a recipe experiment fails horribly.

There are other times where it goes so well that you surprise yourself.

This was one of those times.

I wanted homemade bread, but I didn’t feel like waiting for yeast to rise.  I had a basic recipe for beer bread written down in my cookbook and realized I could doctor it up a bit to include some of my favorite fall flavors.  So I took a chance and threw together some ingredients.

Then this happened:

My house smelled freaking delicious.  The kids and TH gobbled it up and asked for more.  Winner, winner, chicken dinner, y’all.  {yes, I really say that.}  I used a Budweiser in this batch because I didn’t want to waste an Octoberfest or Pumpkin Ale in case this recipe didn’t work out.  I would reccomend using a lighter beer for this recipe as you want the want the flavors of the rosemary and cheese to stand out over the tangy flavor from the beer.

The bread is dense, with a nice thick crust.  It holds up perfectly to a big slab of butter and would be yummy toasted and served with your favorite stew or soup.  I may make this the night before I make some crockpot pot roast for an easy fall/winter meal.

Let me know if you decide to try it!

Savory Beer Bread
 
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Easy, savory beer bread. Perfect to accompany soups and stews
Author:
Recipe type: Bread
Serves: 4

Ingredients
  • 3c All Purpose Flour
  • 3 tsp Baking Soda
  • 1 tsp Salt
  • 1½ tsp Dried Rosemary
  • ½ tsp Garlic Powder
  • ¼c Sugar
  • 1c Shredded Cheddar Cheese
  • 12oz Light Beer
  • 2 tbsp Cold Butter, cut into chunks (plus extra to butter the pan)

Instructions
  1. Preheat oven to 375
  2. Butter all sides of bread pan
  3. Sift together flour, salt, baking soda and garlic powder
  4. Add dried rosemary and cheese
  5. Lightly combine to coat cheese in flour mixture
  6. Add beer (it will foam up, so make sure you use a large bowl)
  7. Lightly fold beer into dry ingredients until mixed. Do not overmix!
  8. Pour batter into prepared pan
  9. Dot top of batter with butter
  10. Bake at 375 for one hour
  11. Remove from oven, let stand for 10 minutes.
  12. Cut around sides with knife, transfer loaf to cooling rack.
  13. Slice and enjoy!
  14. Optional: After baking, brush top of bread with melted butter, sprinkle with kosher salt.

 

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  • http://twitter.com/SippyCupMom Melissa

    Oh my goodness, that looks and sounds so good! I’ve never made bread before so I’m nervous to try it!

    • http://mama-of-all-trades.blogspot.com Ashley @ Mama of All Trades

      I promise it’s the easiest thing ever! Just don’t overmix it. Stir just until it’s combined. You can’t mess it up unless you mix it to death, lol.

  • melaniedoornbos

    ummm…YUM! the second my oven is fixed, this is going in!

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