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Old 10-13-2006, 09:23 AM   #1
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Sub for the beer in beer bread?

This is what I usually make, and sometimes gussy it up with sauteed onions and shredded sharp chedder:

QUICK BEER BREAD

3 cups self-rising flour
3T sugar
12 oz. beer or ale

Preheat oven to 350. Butter a bread pan. Mix everything together lightly, and bake for 1 hour. After 20 minutes, brush the top of the bread with melted butter, and repeat every 10 minutes til done.

I'd love to make this for the Thanksgiving weekend, but 3 of our guests are newly recovering alcoholics; the bread, when made with beer, has an absolutely lovely, 'beery' aroma when it comes out of the oven - something I'd like to avoid? Anyone have any ideas on a sub to use instead of the beer? A seltzer water, maybe? Don't want to use any of the sweetened carbonated drinks.

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Old 10-13-2006, 10:11 AM   #2
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you could use molassas(sp?) instead of the sugar, and little bit of yeast extract (marmite or similar).
Soda water should work fine for the liquid.
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Old 10-13-2006, 10:28 AM   #3
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How about malt?
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Old 10-13-2006, 11:05 AM   #4
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Use ginger ales and cut back on the sugar a bit
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Old 10-13-2006, 11:08 AM   #5
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Malt or hops would give the same smell though sadly.
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Old 10-13-2006, 01:10 PM   #6
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Marm,
i've seen recipes for beer bread that say you can use a plain seltzer or unflavored sparking water to get the same effect. Don't know if the taste would be the same, but, the bread should be just as good if you add to it like you said you did. Actually, it sound yummy And I'd like to give it a try myself..
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Old 10-13-2006, 01:50 PM   #7
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Marm - in all honesty - you need to make a different bread! Yeast, malt, hops are all flavors you don't want. I would make a nice sourdough. Yeast bread would be as close as I would go though. Trying to change the VERY thing that they have an issue with to something that STILL tastes like the very thing they have an issue with isn't going to help.

I can't think of anything that is strong enough to replace the flavor. I wouldn't even use a non-alcoholic beer as a sub until they are far enough along that drinking a non-alcoholic beer isn't an issue either.

I would make a loaf using Andy M.'s suggestion of gingerale - before Thanksgiving to see how it turns out.

I just don't believe in torturing newly recovering alcoholics with things that "taste like".

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Old 10-13-2006, 04:14 PM   #8
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Club soda wouldn't work?
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Old 10-13-2006, 04:46 PM   #9
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When you are cooking for recovering alcoholics, it's important to also remove the suggestion of alcohol. I think the character of this bread without the beer will be destroyed, given the flavors imparted by the malt and the hops.

I'd recommend a different recipe altogether! I'll post a really yummy one for you later tonight...

PS: I'm allergic to beer, so I can't enjoy it any more, along with any dish that has beer in it... it's the hops! but I'd be disappointed if I came to your house for dinner and couldn't eat the bread you'd baked...

Quote:
I just don't believe in torturing newly recovering alcoholics with things that "taste like".
It's not about "torturing!" That kind of exposure could cause them to fall off the wagon. I know I wouldn't want to be responsible for doing that.....
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Old 10-13-2006, 06:37 PM   #10
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ChefJune - that's what I meant - exposing them to this "flavor" - torture still may be a good word to use.
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