Wednesday, March 3, 2010

BACON CHEDDER BEER BREAD

Beer Bread..it's like magic. a few ingredients and POOF you have bread...

i was in disbelief. i love attempting something i don't think could possibly work. the basic Beer Bread recipe is only a few ingredients. the recipe that first caught my eye was HERE. sugar, flour and BEER...that's it! now how on earth is that going to become a loaf of bread using a little heat from an oven? i really should have tried this exact recipe first, but i wanted to make it a little bit more healthy. so i went on the search for a beer bread using whole wheat. i found a few and settled on PEANUT BUTTER BOY's Whole Grain Beer Bread recipe found HERE. it sounded so easy and i like the invitation to add any extras yone chooses. i, of course, chose bacon and cheddar. oh, and i threw in about 1/3 cup of oatmeal too (substituted for 1/4 cup of the flour).









YUM...a hearty crunchy crust with a moist dense inside. perfect fresh or toasted. i sprinkled the top with black salt and raw sugar before baking. i REEEEALLY like the black salt. if you can find some, BUY IT!. it' seems more powerful than regular salt and it really adds something to what ever you accent with it...and i use the word accent because baking or cooking with it wouldn't let it shine to it's full potential. i'm crackin' myself up now...back to the bread....










when i took the loaf out of the pan, i thought i might have to get out the chain saw. it felt like a hollow rock, so hard and heavy. once i sliced through the crunchy crust i could tell this was a success.

so i say...if your curiosity gets the best of you, try this hearty bread. add in some of your own flavors. it might be a little plain all by itself, but still good and healthy. you might want to go the white flour way with the butter poured over the top...i'll bet that would be yummmmy. there's all sorts of recipes out there. i just chose this one so i wouldn't feel so guilty gobbling it down with apricot jam every morning. ooooo...the sweet and savory thing really works with this one.

Peanut Butter Boy's recipe found here and copied below for you with my notes to follow.

3 cups whole wheat flour (or WW pastry flour or spelt flour*)

1 cup extras ( optional)

2T raw sugar

1T baking powder

1t salt

1 (12oz) bottle beer (Yuengling, or any other)

Directions:
1. Preheat oven to 375. Add all dry ingredients to a large bowl, making sure to lightly spoon the flour into measuring cups to avoid using too much. Whisk together all the dry ingredients.
2. Lightly grease a 9 x 5 bread pan with butter or cooking spray. Pour beer into the dry mixture and stir to with a wooden spoon. Use your hands to mix once it becomes difficult just until all ingredients are combined. Transfer dough to your bread pan and press down gently so it spreads out evenly. Bake for 1 hour. Let sit for 5 minutes in the pan.
3. Slice thin and spread on butter or crunchy peanut butter. It’s the perfect side to a bowl of Peanut Butter Chili or Peanut Butter Chicken & Vegetable Soup. Leftover bread will stay good for a week, but toast it first to restore the crispiness. You can also freeze the loaf for several weeks.

MY NOTES...i added 1/3 cup oatmeal and used 2 3/4 cups WW flour instead of 3.
i added a rounded 1/2 cup crumbled bacon and a large 1/2 cup shredded cheddar cheese,
sprinkle with black salt and raw sugar before baking.

3 comments:

Sarah.j.s. said...

I love beer breads! They must be the easiest quick bread around. And so yummy too.

Kathleen said...

Can you believe I've never made beer bread before! I think I should make it for my kids over their Spring break so they can see another use for beer. LOL! As always, your photos are rock star quality! Seriously!!! I think I live really close by. Maybe some time I can pay you for a lesson!!b

Federica said...

bellissimo! chissà che buono!

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