Reviewed: Oct. 16, 2009

I am honestly not sure about this - it was easy to make and didn't taste BAD, I just wasn't wowed and neither was my husband who loves chiles. I'll keep the recipe around, and perhaps try the idea of chopping my own chiles instead of using canned. So jury is still out on this recipe.

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 26, 2009

This was a VERY good quick bread. Thanks to Scottdog for reviewing it on the forum & posting such a yummy pic on AR! I admit that it was pretty wet & the two smaller loaves that I made had to be turned over so the bottoms wouldn’t overbrown & the middles could finish cooking. You can do one of two things to avoid this. Either use less beer or chop your own chiles. Pre-chopped chiles have liquid that is difficult to drain entirely. Thanks for posting this one:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 21, 2009

Loved this! I used a 7oz can of green chilies that I drained. I didn't blend the chilies & cheese (not sure why you would need to do that). Cooked up perfectly in 1 hr & I can't quit eating it.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

Though I read the "mushy" reviews, I decided to try this recipe anyway because it sounded tasty. WRONG. I had the same awful results as the other two who left a negative reviews. The bread was golden brown on the outside, but very mushy and unappealing on the inside. I've made a few breads recently and this was by far the worst. It wasn't even edible. :(.

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sophiadarling

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Reviewed: Sep. 19, 2009

No self rising flour so made mine with baking powder and salt. I used a good ol' Busch beer for this bread, as I've always found that the cheaper beers make the best beer bread. I also used Cracker Barrel's 2% sharp white because that's what I had on hand. With most beer breads that I make, I drizzled two tbsp. of melted butter over the top before baking. This came out nicely.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 28, 2009

I'm sure that I did something wrong but for the life of me I can't figure out what it was. Will try it again one of these days.

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Feb. 16, 2009

I make this all the time. I use whatever beer I have on hand. I've used cold beer and warm beer. Same to me no matter what I use. I don't blend anything, just dump in some shredded cheese sometimes, sometimes some garlic powder. Sometimes both sometimes neither. Easy easy and I've never had a flop. Always crusty on top and done in the middle. I don't know why the one had hers come out mushy.

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Vanillanutmeg

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Reviewed: Feb. 5, 2009

I have now made this several times. I prefer NOT to blend the chilies and cheese and I like the looks of the cheese strips in the bread. Have tried several different beers and frankly can't tell the difference. Make darn sure you use Self Rising, was out once and tried regular flour for a super flop. I also add lots of toasted pecans. Yum.

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PFEDDE

Home Town: Oklahoma City, Oklahoma, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Oct. 26, 2008

I kept the green chilies in pieces. Good flavor! I also used the recipe for self rising flour from AR to make this!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Mar. 12, 2008

this bread is awesome!! i made it with whole wheat flour and it is still delicious!!!

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girlpete31

Cooking Level: Intermediate

Home Town: Wheat Ridge, Colorado, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Nov. 13, 2007

I follow the directions and used high end beer. my bread was mush on the inside too. sad. I wont use it again but I liked the idea of this bread.

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tirzah

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 21, 2007

I followed every step, and the outside of my bread was golden brown, and the inside was mush. I won't use this recipe again.

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Lea Gray

Cooking Level: Intermediate

Home Town: Olive Branch, Mississippi, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 6, 2006

I used a dark brown ale with this, and only half the chili peppers it called for, as I don't like my food too spicy. It turned out pretty well and smelled wonderful while baking.

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MASSIVEMO1

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2006

I used a can of cheap beer (it's all we had at the time and I really wanted to make beer bread) and it was amazing. My husband and my dad loved this bread fresh from the oven, and later that night my husband's best friend came over and just about finished off the entire loaf and asked for the recipe! I thought that using the blender was just going to be a hassle and create extra dishes to wash, but it was totally worth it. Can't wait to make it again and again! It was also pretty spicy.

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kristen m

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2005

I cut the recipe and half and since I still ran out of self-rising flour, I substituted about 1/4 cup whole wheat flour and a dash of baking powder for the remainder. It still came out very well - My family ate the whole loaf in one meal.

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