Recipe by Judi Teasdale
"Wonderful no-yeast bread. Excellent with bar-b-ques!"
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1 (12 fluid ounce) can or bottle
shredded Cheddar cheese
canned green chile peppers, chopped
I love beer bread and make it all the time. However this is the first time I have added the cheese and chilies. They were great and added a little extra kick. Next time I think I will add a little extra cheese though. I didn't think there was enough.
Oh, and a warning - The type of beer you use really makes a difference. I have used a lot of types. Corona does not work well. This is what I used this time and it really had no flavor. Hard cider is my favorite, it gives your bread a slight fruity taste.
The bread has a nice, moist texture, and I liked the flavor of the green chilies. However, the chilies didn't contribute much flavor, and I even doubled them. The cheese's flavor was also indiscernible. The bread was quite bland and actually didn't taste much like beer; it could've used at least 1/2 tsp. salt in the batter. But the biggest problem I had was that I ignored my instinct to use only 3 tbsp. butter; I used the full 6 tbsp., and sure enough, half of the butter overflowed out of the pan and ended up on the bottom of my oven. What remained of the butter seeped through the top, side, and bottom crusts to form an oily ring around the outside of the bread. Probably won't be making this again, at least not without significant tweaking.
I am eating my first beer bread as I am writing this review and I will say it is wonderful. I tasted the Tastefully Simple recipe for the first time yesterday which was just plain, but very good, and so delighted when I found the recipe here. I am fond of cheese and had several varieties at home already so I used a cup of a combination of grated fresh mozzarella, asiago, and parmesan. I added chopped green olives and pimentos and used Kirin beer. It turned out so tasty it did not really need dip even, which is what I was making it for. TS onion onion) I used the recommended size loaf pan and had butter overflow (I only used 3T)so do use a cookie sheet underneath to keep it from sizzling on the bottom of your oven. The hard crispy top was so good, I will use a reviewer's tip next time to bake in a 13x9 pan to get more crunchy topping! I am sure this would be great with other variations. Thanks for the recipe!!!
I made my own self rising flour and I increased the cheddar cheese to a full cup. I made no other changes. This turned out fantastically. I have to admit that I was worried about the bread turning out badly because it seemed to be floating in butter but as it was baking, it soaked up the butter and made this wonderful crust. It's VERY good. Not something I'd make every day but a wonderful occasional decadent treat.
I had never made "beer" bread before. This was very, very good. I used Miller Lite beer, extra sharp Cheddar cheese, and reduced the grease fix on the top to 2 Tbs. of unsalted butter and 2 Tbs. "ICBINB". Next time I would add more chile pepper, as they got lost. My only problem was that I only had an 8-1/2 by 4-1/2 inch glass loaf dish, and the fat fix on top of the bread rolled off onto the oven floor. Next time I would decrease the amount of batter by about 25% so that that won't happen again!!! YUMMY.
You can cut down on the amount of butter you pour over the top. It was a little greasy on the bottom, but the taste was great!
I thought this was an excellent recipe. I made it last night for my girlfriend and she loved it. I left out the cheddar and chillies as I did not have them...instead, I added about a teaspoon of Oregano, a teaspoon of Basil and sprinkled some garlic powder in the dough. TWO THUMBS UP
excellent and easy...very good for dips.
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Bread II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 69
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