Tag Archives: Bread

Homemade Beer Bread

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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.

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

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3. Mix together using spatula. Add beer.

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

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5. Add wet batter to cooking sprayed bread pan.

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

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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

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Let cool and cut into slices.

Enjoy!

Wheat Walnut Rhubarb Bread

Whole Wheat Walnut Rhubarb Bread

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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.

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

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

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4. Add dry ingredient mixture into wet ingredient mixture.

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5. Add in rhubarb and walnuts.

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

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

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

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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

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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.

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Once incorporated add beer and honey.

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Stir with fork just until combined.

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Sprinkle with chives.

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Place dough on a light floured surface.

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Knead only enough to form a round shape.

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Place on a Pam sprayed or misto sprayed baking sheet. And cut with a very sharp knife an “x”.

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Use a brush to apply the egg wash.

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Bake for 45 minutes or until golden brown.

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Enjoy!