Beer Bread, 4 ways

 
You might as well know...I like beer.  I come from a family of beer drinkers.  "I come from a family of neurosurgeons" might sound more impressive, but there ya go.

Even though I'd never had a beer until I was 21 *cough*, I'd gotten a little taste from my mom's famous beer bread.  It couldn't be simpler to make (FOUR INGREDIENTS), no kneading, no rising....just stir, bake, done.

Since my sister and her family were coming over for Easter, we decided to do a little "beer bread sampling."  Four beer breads, made with 4 different New Belgium beers.


Our breads were:

1. Mom's Classic, made with Fat Tire,
2. Gruyere & Rosemary, made with Blue Paddle,
3. Orange Nutmeg, made with Mothership Wit, 
4. and Cinnamon Chocolate Chip, made with 1554

Now, this was a tough, tough assignment.  Eat bread and drink beer. But we survived...and one bread came out the winner...

Gruyere & Rosemary was hands-down everyone's favorite.  And it IS delicious....especially served warm, with butter running down the sides.

I have to tell you though, I really loved the sweet versions.  (You're shocked, right?)
 
The orange nutmeg bread had these little flecks of orange zest throughout and the sweet orange glaze on the top? Oh so yummy.  And smells SO good!

Let's talk cinnamon chocolate chip bread, shall we? It's is calling my name right now.  This bread was so decadent at room temperature with its little pockets of bittersweet chocolate chips, but toasted? With butter? For breakfast?  Yes please, I'll have another.

And I can't forget the original....mom's classic beer bread.  Seriously, try it.  Warm bread, straight from the oven in one hour?  Try it with dinner tonight. You'll be glad you did.

Mom's Classic Beer Bread

3 c. self-rising flour
3 TBSP sugar
12 ounces room temperature beer
melted butter

Preheat oven to 350.  Grease a 9x 5" loaf pan with shortening.

Stir together the flour and sugar.  Add the beer and stir until combined.

Spoon into prepared loaf pan,  and bake 1 hour.  Remove immediately from pan and place on a cooling rack over a cookie sheet.  Pour melted butter on top of the bread, letting it drip down the sides.  Enjoy!


variations:

• Gruyere-Rosemary: use a beer such as New Belgium's Blue Paddle Pilsner-Lager.  Stir in 1 cup shredded Gruyere cheese and 1 TBSP fresh rosemary to the basic dough.  Brush the top with melted butter after removing from the pan.
• Orange Nutmeg: use a wheat beer, such as Mothership Wit. Zest a large orange and add the zest and 1/4 tsp. freshly grated nutmeg to the basic dough.  While the bread bakes, juice half of the orange.  Whisk with some powdered sugar to make a glaze.  Remove cooked bread from the pan, poke several holes in the top with a toothpick.  Pour the glaze over the bread, allowing it to drip down the sides.
• Cinnamon Chocolate Chip: use a dark beer such as 1554.  Substitute brown sugar for the granulated.  Stir in 3/4 c. bittersweet chocolate chips (Ghiradelli) and 1/2 tsp cinnamon to the basic dough.  Sprinkle the dough with cinnamon-sugar before baking.  Rub the top of the bread with butter after removing from the pan, if desired.

As part of the Foodbuzz Tastemaker Program, I received a stipend to purchase New Belgium beer and ingredients. Thanks, FoodBuzz!

Bread : it's what's for dinner . . . Works for Me Wednesday

It occurs to me that I should be a marathon runner, not because I love to exercise, but because I am in a constant state of carbo-loading.

You guys....I LOVE bread.

Exhibit A: my "usual" at Panera.
 

French Onion Soup in a bread bowl with a side of baguette

Or as Mr. E called it this afternoon....

"Bread with a side of soup."

I admit it, I am smitten with bread...and Panera. And I LOVE than they give you the bread that was scooped out for the soup.  That chunk of bread is like a little piece of heaven. (Please tell me there is bread in heaven.)


Speaking of bread (and I can't believe I've never shared this recipe before)...this is the ULTIMATE white bread for sandwiches, toast, snacking (?). :) If you love bread like I do, I BEG you to make it.

{My pictures aren't great, but the bread....oh, it's incredible!  It's carbo-load time!}

White Bread 101 
{barely modified from The King Arthur Flour Baker's Companion }

3 c. all-purpose flour (you can subs. WHITE whole wheat flour here)
2 tsp instant yeast
1 & 1/2 tsp kosher salt
3 TBSP sugar
4 TBSP softened butter
1/4 c. dry milk
1/3 c. potato flakes
1 & 1/8 c. lukewarm water

Combine all ingredients together.  Dump onto a lightly floured surface and knead until you have a smooth dough...about 10 minutes.  Add more flour as needed, but add sparingly as more flour equals a heavier, drier loaf.

Transfer to a lightly oiled bowl; cover with oiled plastic wrap and let rise for 1 hour.

Transfer to a lightly greased work surface and shape into an 8" log.  Place in a lightly greased 8.5" x 4.5" loaf pan.  Cover loosely with the oiled plastic wrap and let rise about 1 hour....or until the dough has risen 1 inch over the rim.

Preheat oven to 350.  Uncover and bake the bread for 35-40 minutes, or until an instant thermometer reads 190 degrees. (Tent with foil during the last 10-15 minutes of baking if it is browning too quickly.)

Remove bread from the pan and place on a wire cooling rack.  After 15 minutes, brush with butter.  Cool completely before slicing.

Makes a mean grilled cheese or PB & J sandwich! 

{This post about my love for "bread with a side of soup" is sponsored by Panera. My obsession with carbs, my love of French Onion soup and my extra 15 pounds are mine and mine alone.}