The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beer Bread

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ehanner's picture
ehanner

Beer Bread

My 23 year old son is home from his job as a cruise ship musician. He plays saxophone on a huge ship traveling all over the world. When he returns for a little time off, I try to treat him to his favorite foods and breads. Today being St Patrick's Day in the US, I'm certain he is singing Irish tunes at one of Milwaukee's many Irish Pubs. I thought some of you might appreciate the humor in the picture he just sent me. Apparently some one gave him a slice of home made beer bread so he asked for the recipe. Here it is written out on a piece of paper and photographed with his cell camera, directly into the heart of dear ole dad's kitchen. What better use for technology!



It looks like a quick bread. Maybe I'll use a bottle of dark beer and swap a cup of WW to give it some tooth. He'll need that tomorrow, no doubt.


Eric

Comments

CarlSF's picture
CarlSF

Eric,


That's really nice of you to treat your son to his favorite food and bread!  What a wonderful father you must be!


Carl

ehanner's picture
ehanner

Does anyone have a clue what the deal is with the butter? It looks like 4 Tblsp of butter but further down it's calling for melted butter poured over the top. That seems like a lot on top. I'm not knowledgeable on quick breads so I could use some advice on this.


Eric

busy lizzy's picture
busy lizzy

I got this recipe from our local PBS Station and love it.


3 Cups Self Rising Flour


3 Tablespoons of Sugar


1 12oz can of Beer


1/2 cup of melted Butter


Mix together flour,sugar and beer. Pour into a glass baking pan and bake 350% for 40 minutes.  Remove from the oven and pour melted butter on top.  Return to oven and bake another 15 minutes until golden brown

Postal Grunt's picture
Postal Grunt

I have a very similar recipe that involves a lot of butter. You use half the melted butter to coat the pan before adding the batter. Once the batter is added, you pour the remainder on the top of the batter and proceed to bake.

wally's picture
wally

Eric- I'm guessing browning, although I agree, half a stick of butter is a lot!


Larry

ehanner's picture
ehanner

I think I'll try PG's idea and split the difference and maybe work some in the dough and drizzle the balance om the top. We'll see how it goes. Like you said Larry it IS a lot of butter for a small loaf.


Eric

rockfish42's picture
rockfish42
dmsnyder's picture
dmsnyder

The butter spread on a slice of Eric's rye bread and the beer in a cool mug.


David

ehanner's picture
ehanner

I couldn't agree more David. Like minds on this.


Eric

yozzause's picture
yozzause

This looks very much like a good old aussie Damper which goes something like this


BUSH DAMPER


3 cups of self raising flour


2 teaspoons salt


3 tablespoons butter


 1/2 cup milk


1/2 cup of water


Many variations of this can be made with additions of cheese chopped ham etc and most commonly substitutions of beer for the liquid content. the method is to basicly bring the dough together, you dont need to over work the dough shape into flat round and bake in a camp oven. it can also be baked directly in the hot ash of a camp fire and dust off when baked but then you really do need a beer or two to wash it down. 


regards yozza

misterrios's picture
misterrios

Just one piece of advice- use a maltier beer, not a hoppy one. Malty beers will make the bread taste better, hoppier beers tend to lend more bitterness, and lead to a bitterer loaf that tastes too salty.


I did it once with an IPA and had to toss the bread.


 

ehanner's picture
ehanner

So would Guinnes be more malty or hoppy.


Eric

misterrios's picture
misterrios

Guinness is definitely malty. Though it has a tangy sourness that comes from the dark roasted malts amongst other stuff- but it will not affect the bread. Anything sweet as well- German beers are also safe to use, since they rarely accentuate the bitterness.


You'll know a hoppy beer if it reminds you of the flavor profile of grapefruit, which is one of the easily recognized flavors of Cascade hops.

Postal Grunt's picture
Postal Grunt

If you're looking for a beer with a lot of malt sweetness, then Sam Adam's Black Lager will fit the bill. Milwaukee's Sprecher Brewery also makes an excellent dark lager in the style of German Schwarzbier. Brown ales might also fit the bill but some of the American brown ales can be very strong flavored and have substantial hop bitterness. Field research is called for in this situation.

ehanner's picture
ehanner

More research? Drat!

yozzause's picture
yozzause

Research, Research


It looks as though you will have to do hours of research on this one Eric it's a shame you weren't around the corner id be happy to volunteer for hours of ehaustive research on the best beer to use. My home brew dark stout is now ready and i will have to buy some good wholemeal flour to use with it. Good luck with the research.

ehanner's picture
ehanner

Some one has to do it (research) There is all the beer tasting and the trying of other beers that might be OK and then there is trying beers that probably wouldn't  work.


Sounds exhausting.


Eric

yozzause's picture
yozzause

I have just bottled 2 dozen alcholic ginger beers TONIGHT so more testing ahead in a few weeks although it will probably be better along side some fresh bread rather than in it.


If it turns out half as goodas MATZU'S ginger beer from Broome WA i will be well pleased.


We look forward to seeing some of your results from the arduos and rigouruos testing and the marrige of some exotic brews to some of your great breads, good luck in the quest


Yozza

ehanner's picture
ehanner

Yozza nad all that have chimed in here, thank you for your support. After a goodly amount of stubborn research, I decided to go with my last Guiness Stout. I found a recipe that called for 1/2 AP and 1/2 whole grain flours. A cup of whole rye and 1/2 cup of WW along with onions and caraway seed sauteed to soften.


Sadly I didn't get to taste this bread as I dropped it at my son's place along with a loaf of Kalamata/Pepper jack with Rosemary. It wasn't until later I remembered I hadn't taken a class picture of my creations.


The beer bread is an unusual critter. It took way longer in the oven to dry out to  a clean toothpick. Something like 1:20 at 375F. Smelled great I must say.


I still have some further research to do on the vast number of liquids that might be suitable. This last batch ended when I discovered I had researched my self down to a single bottle of the Irish gold. Alas, a decision had to be made.


Eric