3 cups flour
1 1/4 oz active dry yeast
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 12 oz bottle beer (we used Smithwicks)
1 bunch onions
optional add ins:
1/2 cup grated sharp cheddar
1/2 cup grated parmesan
1/2 cup fresh basil
Preheat oven to 400. Oil or spray a baking sheet. In a large bowl, stir together salt, pepper, paprika, cheese (if using), green onion, yeast and flour. Add the beer and stir until a dough forms. Shape into a round loaf and place on the greased baking sheet. Bake 40 to 45 minutes or until the loaf is slightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack 10-15 minutes before slicing.
I’ve tried and tried to make bread, but I’m just no there yet. I don’t have the pan for the no-knead kind … yet … so this looks like a good one to try! (I like the look of the crumb. And onions? Count me in.)
Hooray for quick breads with great flavor! This looks like a wonderful recipe.
I don’t mean to doubt you, but it looks very… dense, particularly for a yeast bread.
Well, the one pictured has cheese in it, so it looks rather dense. It is much less dense sans chese. It tastes wonderfully!
Yum! That looks like a great bread to sink one’s teeth into.
Slather it with some butter and you have yourself a meal! Delicious!
Unfortunately all of the beer bread I have made was a bit like banana bread with beer. Isn’t it supposed to have no yeast? I wouldn’t mind a less pronounced beer flavor too…
Well, this bread doesn’t taste anything like banana bread. It isn’t remotely sweet. As for the yeast, many beer bread recipes call for yeast and when I created this recipe I used it. And if you don’t want a pronounced beer flavor, I suggest not making beer bread or at least limiting the amount of beer in the recipe and combining it with another liquid. When the sole liquid is beer, it is going to taste like beer.
I meant that texturally, not the sweetness. I think I was expecting more of yeasty taste to it. Yes, I am that naive. If anything could you recommend a good beer? All I had on hand was a microbrewed (Great Lakes Commodore Perry Actually) india pale ale (very hoppy) that after two botched batches came out fine, and oddly good with peanut butter.
What I think I was trying to say but evidentally failed miserably is that in my very limited experience with beer bread, very few described the flavor of the bread, but started their posts discussing their fear of yeast. My mind put two and two together and assumed that the beer worked chemically in the bread. You know, like when people make cake with vinegar and it doesn’t taste like vinegar?
I really do like beer though…I just haven’t decided what I think about it in bread, just yet. I will definately give your bread a try before I give up on it though, and it does pair wonderfully with soups.
I have always wondered – How do you know when the oven has finished preheating, i.e., has reached the prescribed temperature?
Kate: that’s easy. One, most modern ovens have a automatic timer that goes off when it is done preheating. Second, you can use an oven thermometer and check it to see if the proper temperature has been reached. Thirdly, most ovens preheat in about 15 minutes, so you can just time it that way. If it is not quite up to temperature, the worst that can happen is that you will have to bake the food a bit longer.
I’m an avid bread maker, and I’ll definitely try this one, it looks like a good side for a hearty soup on an autumn day. I stumbled on this recipe looking for a recipe that uses beer yeast to make bread, since my beer-brewing friend gave me some of his yeast. Any ideas?
How long would a bread like this keep for? If I made it tonight, do you think it would still be good for dinner tomorrow, or is this best served straight from the oven?
It has been years since I made it but I think it would be fine the next day. You might want to reheat it before serving.
This is absolutely great. Made with half a cup of mexican blend cheese and dried minced onion. Thank you so much!