Tag Archives: Bread

Homemade Beer Bread

Everyone knows I love Penzey’s Spices! I received their quarterly catalog, Winter 2014, last week. I always at least make 2 to 3 recipes out of the magazine. I’m never disappointed! This beer bread recipe is on page 25 or on Penzey’s website. I decreased the butter amount significantly! Yikes the original was a little out of line with using 1/2 a stick.

Ingredients:
3 cups of AP Flour
1 1/2 TB kosher salt
1 1/2 tsp baking powder
3 TB sugar
1/2 tsp dried Basil
1 12 oz bottle of light beer (room temperature)

Topping: optional

2 TB melted butter
1/4 tsp ground granulated garlic powder

Makes 12 slices of bread

Preheat oven to 350 degree and spray with cooking spray a 5 by 9″ bread pan.

2. Place in large bowl flour, salt, baking soda, Basil, and sugar.

3. Mix together using spatula. Add beer.

4. Mix together to incorporate dry and wet ingredients. Be careful not to over mix.

5. Add wet batter to cooking sprayed bread pan.

6. Bake for an hour to an hour in 5 minutes.

7. Set bread in pan on wire rack. And take butter in a small dish and melt in microwave mix garlic in. Brush garlic butter on warm bread. Add as much or as little as you would like

Let cool and cut into slices.

Enjoy!

Wheat Walnut Rhubarb Bread

Whole Wheat Walnut Rhubarb Bread

I am still trying to use up the rhubarb my grandpa gave me. I found this recipe in a local magazine but of course I changed the original recipe up by adding the whole wheat and incorporating more rhubarb.

Ingredients;
1 &1/2 cups of whole wheat pastry flour
1 cup AP Flour
1 cup of brown sugar (not packed)
2/3 cup canola oil
1 cup buttermilk
1 tsp pure vanilla
1 tsp baking soda
1 tsp Cinnamon
2 cups of finely chopped rhubarb
1 cup walnuts (chopped finely)
1 egg

Directions:

Preheat oven to 350:

1. Place oil, egg, & sugar in medium bowl and mix.

2. Add buttermilk & vanilla and mix until incorporated thoroughly.

3. In a separate bowl sift both flours, baking soda, & cinnamon.

4. Add dry ingredient mixture into wet ingredient mixture.

5. Add in rhubarb and walnuts.

6. Fold the batter until all the ingredient are spread throughout.

7. Divide the batter evenly into 4 mini pans (about one heaping cup each)

8. Bake for 32 to 35 minutes at 350. Check bread using toothpick method.

Please note if you would like to bake a traditional size bread this batter will make two loaves. Bake traditional loaves for 45 minutes or until toothpick comes out clean.

Chive Beer-battered Bread

I saw this recipe a few years ago and took a picture of it so I would remember to try it. Luckily I was downloading some pictures and came across it. I added a few things and made some changes but here it is.

Ingredients

12 ounce bottle of your favorite beer (my husbands favorite is Landshark so that’s what I used)
3 and 1/2 cups of AP Flour
3 Tb honey
1 Tb of baking powder
1 and 1/2 tsp of kosher or flaky salt
1 Tb chives
1 egg beaten for egg wash

Directions:
Preheat oven to 375. Place the flour, baking powder, and salt in a bowl and mix well or sift it together works nicely.