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Old 09-11-2005, 02:38 PM   #1
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REC - Sierra Brewfest Beer Bread (TNT)

I am not sure where I found this recipe, but it is great with soups, stews, chilis, etc. I have also added about 1/2 cup of cheddar cheese and/or green chilies or jalapenos to the recipe.

Sierra Brewfest Beer Bread

3 cups flour
cup sugar
1 tablespoon baking powder
teaspoon salt
1 12 oz. beer, room temperature


Mix dry ingredients together. Add beer. Mix thoroughly. Pour into greased loaf pan. Bake at 350 for 50-60 minutes.

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Old 09-11-2005, 05:20 PM   #2
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That sounds great, I love beer bread! Thanks Sierrra!!
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Old 09-12-2005, 12:09 AM   #3
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Thanks, TG. It was great. I like using a stout or strong ale because it adds more flavor to the bread. What I like about this recipe is that it is fast and easy with minimal ingredients. Perfect for making on a work night.
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Old 09-12-2005, 09:04 AM   #4
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I've made this w/self-rising flour, sauteed vidalia onions and sharp cheddar, and it rocks!
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Old 09-17-2005, 07:13 PM   #5
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I made your beer bread today and it was so delicious!!!!!! I used bock beer and added cheese and jalapenos. Thanks for the recipe Sierra
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Old 09-19-2005, 07:58 PM   #6
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Glad that you liked the bread, floridagirl. I have never added sharp cheddar cheese or onions like marmalady has suggested. I bet that it would be even more delicious with those additions.
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Old 09-19-2005, 09:00 PM   #7
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Nice recipe. C&P'd.

Do you knead the dough before baking or are you after a cakelike texture in the bread? Must blow up like a balloon with that amount of BP

Last time I made beer bread DW nearly slit my throat because I used Guiness. She loves Guiness. Won't do that again.
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Old 09-20-2005, 05:02 AM   #8
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Brooskey, it's like a 'quick' bread texture; almost like a biscuit; so no, you don't knead it. The dough's texture is too soft to knead, anyway.

And, lol, my hubbie would kill me too if I used his Guinness in a bread!
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Old 09-21-2005, 12:04 AM   #9
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Quote:
Originally Posted by Brooksy
Nice recipe. C&P'd.

Do you knead the dough before baking or are you after a cakelike texture in the bread? Must blow up like a balloon with that amount of BP

Last time I made beer bread DW nearly slit my throat because I used Guiness. She loves Guiness. Won't do that again.
You used Guinness? Horrors, you should be sent to Dove's woodshed for that, Brooksy. Marmalady is right, no kneading needed for this bread.
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Old 09-21-2005, 12:14 AM   #10
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did a copy and paste! Going to try this out! Thanks!
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Old 09-22-2005, 10:48 PM   #11
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Quote:
Originally Posted by SierraCook
.... you should be sent to Dove's woodshed for that, Brooksy....



Well, I tried it & stuffed it up (as usual)!

Added cheese & chillis, cooked it as required (with normally grog) but unfortunately it needed another 10 minutes. When I upturned the loaf tin, the top 75% dropped out on the racked and the bottom stayed where it was.

Next time I'll leave it a little longer, our oven may be a little cool.

Anyways I scoffed the lot 'cos I was so hungry.

Definitely try it again when DW stops terrorizing me for leaving the kitchen a mess.

What's quick bread texture?
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Old 09-23-2005, 12:02 AM   #12
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I have never had my bread stick before. Maybe try letting it rest in the pan for 5-10 minutes before turning it out of the pan. It is a chewy bread with a crusty top. Due to the reaction between the baking powder and beer the bread gets many small holes in it. Good Luck!!
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Old 09-23-2005, 09:07 AM   #13
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Brooksy, next time try tossing the shredded cheese with a small amount of flour before mixing it into the batter (no more than 1 Tbsp.). The cheese may have been what caused your sticking.
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Old 09-24-2005, 04:50 PM   #14
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Thanx Sierra & PA for the suggestions.

I don't think the bottom stuck because of the cheese, more a moisture type suction thingy "(technical term ).

When I do it again, I'll do as you suggest PA & roll the cheese in flour first. I did though, mix the chilli & Cheese with the dry products before adding the beer, but next time I'll mix it with plain flour first to ensure a full coating.

The top was a light to medium brown rather than golden, so I reckon it was purely an "impatient, hungry & gluttonous Brooksy" thing.

Should look harder for Jalopeno's though, their flavour is quite different - the best.
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Old 09-25-2005, 07:20 AM   #15
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This looks great, may have to buy my own beer especially for this as DH guards his fairly well and wouldn't like me cooking with it! we did make beer batter once with crown lager that someone had left here and DH doesn't like, friends who are crown lovers cried when I told them what I'd done with it!
Perhaps Brooksy I'll get some 4X( most NSWelshmen won't drink that it comes from QLD)
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Old 09-26-2005, 08:49 PM   #16
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Quote:
Originally Posted by mrsmac
....... DH guards his fairly well and wouldn't like me cooking with it! .........
Perhaps Brooksy I'll get some 4X( most NSWelshmen won't drink that it comes from QLD)
Correct on both points MrsMac!!
I don't drink XXXX (4X or Fourex) because it tastes like pond water.

Only use beer worth drinking. Talk to DH, the bread is that good I think he'll permit you to use a stubbie of his "private bin".

Not a fan of Crown Lager either, too "elitist".

I feel like a Tooheys or 2 (or 3, or 4.......).

Make a deal with DH, buy him a 6 pack of Cascade Premium for one of his Tooheys or Reschs. Make him feel good.
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Old 09-26-2005, 11:11 PM   #17
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DH is going through a Carlton Draught phase so I may try to pinch one of those. I don't think he's had Cascade before (I have driven past the brewery once when we were in Tassie)
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Old 09-27-2005, 05:39 AM   #18
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Made your beer bread sierra and it was yum, hubby really liked it. Had it with venison soup. Will make this bread at the deer camp this year for sure. I added cheese and onions.
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Old 10-14-2005, 08:14 AM   #19
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Sierra, made your beer bread recipe again and had it with chili and that was good. I added fine greated cheese and finely chopped raw onions. turned out yummy.
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Old 10-15-2005, 01:13 AM   #20
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I am glad that you liked the recipe. It is so good with chili, soups, and stews.
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