We got a beer bread-making kit for Christmas and it comes with a ceramic baking dish. This is the recipe that came with that, so I’m not sure how well it would translate to other types of containers. But, we need a place to store this recipe other than on our refrigerator. This bread was incredibly good–sweet and rich–so certainly not something we need to eat often at all. I used a nice Belgian Ale leftover from a party–it was a darker beer and was great in this. I also added some garlic and asiago cheese to the mixture (see below for other suggested flavor variations)
Ingredients
4 cups self-rising flour
1 1/2 cups warm beer
3/4 cup sugar
1 stick of butter, melted
Instructions
Mix dry ingredients and beer. Pour into the greased beer mold and pour melted butter over mixture (put a dish in the bottom of the oven to collect the butter that will drip out–we learned this the hard way!). Start in a COLD OVEN at 325 degrees. Bake 1 to 1 1/2 hours, remove from pan and cool 10 to 15 minutes.
Experiment with different beers and ales for a savory taste. A darker beer will give you a deeper, fuller flavor while a light beer will taste less robust.
Flavor Variations
Italian: Add 1 tablespoon fresh basil and oregano, 2 mined garlic cloves, and 1/2 cup of romano cheese to the beer bread mix.
Herb: Add 1 teaspoon each of rosemary, oregano and thyme
Spicy: Add 1/2 cup of shredded cheddar cheese and 1/4 can of green chile peppers, chopped
Seeds: Add 5 atablespoons of poppy seeds or sesame seeds or caraway seeds
