Lauras Beer Bread Recipes
LAURA'S BEER BREAD
I got this recipe about 4 yrs ago from a patient. I've modified it a bit. Most recipes call for no sugar or only 3 tbls. I add 6 to it. It's easy to make and I haven't heard a complaint about it yet. Best compliment I've gotten: I made this for the Band Boosters Spaghetti fundraiser a few months ago. We just had another...
Provided by Laura Burris
Categories Other Breads
Time 1h
Number Of Ingredients 4
Steps:
- 1. pre-heat oven to 350 F.
- 2. Mix together flour, sugar and beer until it forms a soft dough.
- 3. Pour into lg greased loaf pan. Drizzle w/melted butter. Bake for 45 minutes on middle oven rack. Let cool and cut into slices.
- 4. Note: it's great toasted w/butter
EASY BEER BREAD
An awesome tasting and super simple recipe for beer bread. Mixes in one bowl and makes a lovely rustic and flavorful bread. So far I've only used lighter beer (Blue Moon Belgian White specifically) but am definitely going to be experimenting more with other types of beer (especially Guinness), as well as herb combinations. There's no need to let this mix rise either, perfect for when you're in a bit of time pinch. This recipe makes one standard sized loaf.
Provided by Laura T
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees and grease one standard loaf pan.
- Mix all dry ingredients together.
- Slowly stir in one bottle or can of beer and the 3 tablespoons of hot water.
- Mix until just blended, the dough will look shaggy.
- Pour dough into greased/buttered loaf pan and bake for 1 hour at 350 degrees.
- Let loaf cool on a rack for ten minutes or so before cutting. If you prefer a softer crust, you can wrap the loaf in cling film or put into a zip bag.
Nutrition Facts : Calories 417.9, Fat 0.9, SaturatedFat 0.1, Sodium 2022.1, Carbohydrate 85, Fiber 2.5, Sugar 9.7, Protein 10.1
BEER BREAD
Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf but without any of the toil. It is also tender and incredibly moist. We like it served with a bowl of hearty winter stew or toasted, with butter, for breakfast.
Provided by Florence Fabricant
Categories easy, breads, quick breads, side dish
Time 40m
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
- Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
- Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
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