Beer Bread is delicious warm or at room temperature and goes well with just about anything. You can even use it to make sandwiches. A thick slice of leftover beer bread popped in the toaster and slathered with butter is a wonderful thing. It freezes beautifully. (If you do not intend to serve your beer bread right away, keep in mind that the flavor of any herbs you add may intensify over time.)
There are endless flavor variations of beer bread possible; simply add whatever you desire to the basic dry mix. Try experimenting with different beers and ales, too. A darker beer will give you a deeper flavor. You can even make it with non-alcoholic beer.
Have fun and enjoy!!!
- 3 cups flour
- 1 Tbs. baking powder
- 1 tsp. salt
- 3/4 tsp. baking soda
- 2 Tbs. sugar
- 1 cup shredded cheese ( I used Kraft 5 Italian cheese blend, i.e. mozzarella, parmesan, assaggio, provolone, romano)
- 12 oz. beer
Garlic and Herb: Add 1 tsp. dried rosemary, 1 tsp. dried oregano, 1 tsp.dried thyme, and 2 minced garlic gloves (or 1 tsp. garlic flakes) to the basic mix.
Dill and Chive: Add 2 Tbs. chopped fresh dill (or 2 tsp. dried dill) and 1/4 cup chopped fresh chives to the basic mix.
Rosemary and Feta: Add 2 Tbs. chopped fresh rosemary and 3/4 cup crumbled feta cheese to the basic mix.
Optional glaze: 1 egg and 2 tsp. water, beaten.
Heat oven to 375 degrees F. Combine flour, sugar, salt, baking powder, cheese and whatever herb you want to add in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center come out clean, abour 45 min.
Cool in the pan on a rack for 10 min. Remove from pan and cool 10 more min. Serve warm or at room temperature.