It has been forever since I last posted a recipe, but over the holidays I did have a chance to bake. I made three pecan pies using my grandmother’s recipe – always a winner. I also made some quick candy – a dark chocolate bark with pistachios and sea salt from a recipe I saw in Whole Living magazine. And, after much research, I made a bread pudding with whiskey cream sauce using a recipe from “The Pioneer Woman” blog.
How did my two new items turn out? Well, I got a phone call and a thank-you note regarding the bark, so it was a hit. As for the bread pudding, I received a text message attesting to the awesomeness of the dessert (thank you Ree Drummond).
While desserts are great fun, my first love is baking bread. I also have a love for beer. Mostly I love drinking it, but this year I am going to branch out and see what else beer can do. So my first recipe of 2012 is one for beer bread.
I have made beer bread before using a Sam Adams lager and the aftertaste of the bread was just too “hoppy” for the average person. So I found a different recipe that recommended using a cheapo beer. I’m not a big fan of most cheap beers but I figured that a Yuengling would be about right for beer bread. It was. I have pictures.
Getting started.
Mixing the dry ingredients: flour, baking powder, salt and sugar.
And the 12-oz. pour:
Stir, but don’t over stir.
The recipe called for three tablespoons of butter to be melted and spread on top of the loaf before baking. With two tablespoons, the loaf was already swimming in butter.
And after about an hour in the oven on 375, it was beautiful.
The butter on top did make a super soft crust. So yummy.
My three-year-old loved the bread, but Holly, age six, did not. She said it tasted funny at the end. So Yuengling did leave a slight aftertaste but it was mild and it’s exactly what I would expect from a beer bread. For the full recipe, visit this link to “Honest Fare,” a food blog with a great beer bread recipe.
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You’re not going to believe this, but I was planning on baking this tonight. Great minds think alike.
My recipe’s simple (3c self rising flour, 7T sugar, and 1 can of beer), but the crust is always hard. Pouring butter on top is the perfect solution. Thanks for sharing!
That’s too funny, Michelle. This recipe was 4T of sugar. What beer do you use?
I believe Miller/Bud Light are the most common beers used in my recipe. I don’t recall an aftertaste, but maybe the 7T of sugar has something to do with that.
Okay, you got me this time – I’ll have to try this one…
Thanks!
A little late reading this. Sorry. I always use a “Light” beer to prevent the aftertaste.