Comments on: Beer Bread

By: basil

basil — Mon, 06 Sep 2010 04:10:21 +0000

Interesting recipe. Using high life is a nice touch.

By: Paige

Paige — Tue, 31 Aug 2010 16:54:48 +0000

Made this last night. I also used Miller High Life (hey, I’m from Milwaukee–gotta use Miller!) and it was very, very easy and very, very good. I liked Jenna’s idea of adding rosemary!

By: Sar and Lil

Sar and Lil — Sat, 21 Aug 2010 16:26:52 +0000

Don’t be scared of bread! We are just getting the hang of sourdough… Making your own starter is soo well worth it.

By: Jenna

Jenna — Fri, 09 Apr 2010 12:56:10 +0000

We tried this recipe almost as soon as you posted it. My husband now makes beer bread at least once a week. He adds rosemary (quite a bit of it) and it’s divine. It also makes amazing grilled cheese sandwiches. Mmmmm.

By: gabi

gabi — Sat, 03 Apr 2010 17:59:31 +0000

No Problem. It’s 12oz per loaf. And as far as kneading goes, you don’t have to worry too much about it. Make sure you sift the dry ingredients well and then just mix/knead everything until totally combined (no more than 2 minutes), first using a wooden spoon and then your hands. The dough will be pretty sticky.

By: Chelsea

Chelsea — Sat, 03 Apr 2010 10:41:44 +0000

Gabi -

Great recipe, I also was referred by word-of-mouth.

One question, though: The recipe calls for a 12 oz can but the picture shows a 16er. Which is best? And, forgive me, but I’m terrified of bread and kneading and rising. About how long do you mix before it’s “stiff” enough?

Thanks!

By: Emily

Emily — Sun, 28 Mar 2010 18:15:34 +0000

I accidentally overslept for a brunch I was hosting this morning and this recipe was such a lifesaver! I made it with magic hat’s circus boy and increased the bake time by about 10 minutes or so. How amazing to have fresh bread less than an hour after starting! Great recipe!

(served with strawberry rhubarb jam)

By: Katie

Katie — Wed, 17 Mar 2010 03:22:45 +0000

I made a variation of a loaf of this tonight with Guinness. I sort of combined the beer bread ingredients with the no-knead bread method that was around last year. Yesterday I mixed together all the ingredients above (using 16 oz Guinness instead of the 12 oz listed) and let “rise” overnight. I think it developed a subtle sourdough-y tang. Today I dumped the dough onto a baking sheet and baked the bread in a 450 degree oven for twenty minutes (which honestly was just a guess). I thought it would have produced a taller round loaf, but pretty much kept the blobby shape of the first dump.

The Guinness taste is a little subtler than I was expecting, but the bread is sort of malty and caramel-y. The crust was nice and crackly. Overall, not bad for a random experiment.

I put a spread of Irish butter on it and it was delicious!