April 2, 2012 § 7 Comments
Creative Noshing started a bit of a trend with her recent posting for beer bread. Fellow blogger My Guilty Pleasures, whipped up a loaf, and said it was delicious. Dave and I thought it would be perfect for dinner. I made the recipe (mostly) as the instructions indicate, although I did incorporate 1 entire teaspoon of dried oregano into the batter, as well as another entire teaspoon of garlic powder…this was in addition to the hefty sprinkling of garlic and paprika that we sprinkled on top of the loaf. We served it with German sausages and sauerkraut, and so our additions were a logical modification.
Beer bread is very hearty, and it doesn’t really taste like beer (Dave thankfully notes, as he doesn’t like beer at all). In addition to the sausages and kraut that we served with it, it is also good with soups and stews. Don’t even think about making sandwiches out of it…it’s not that kind of bread. Check out Creative Noshing’s blog for other tasty food ideas…that girl cooks like a chef. I was first introduced to beer bread by my good friend Bob, who was a chef for the railroad. I was very happy to see Creative Noshing’s posting, because it brought back some good memories for me.
Beer bread is similar to Irish soda bread, but slightly more flexible. For instance, I suspect this recipe would be terrific with a cup of grated chedder cheese incorporated into the batter. It’s also good just the way it is. See if you agree.
Creative Noshing’s beer bread
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 (12 ounce) can beer (we used a microbrewery bottle leftover from holiday company)
1/4 cup melted butter
Preheat oven to 375 degrees. Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Sprinkle lightly with garlic powder and paprika. Bake 1 hour, remove from pan and cool for at least 15 minutes.