Quick Beer Bread By Phwriter11 I Made It

Quick Beer Bread by Phwriter11

gourmetana 11 years ago
Quick Beer Bread

This is a delicious bread. And the best part is it took me literaly 5 minutes to put together.
I used guiness beer - it was what I had.
I had a slice with butter with a scrumptious thin slice of portuguese prosciutto on top. YUM!
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NPMarie 11 years ago said:

Wow, that does look easy! Bookmarked to try soon..nice pic!

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pointsevenout 11 years ago said:

Self-rising flour has 1 1/2 tsp baking powder/cup. Seems one is losing 33% rising power by using regular A.P. flour.

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gourmetana 11 years ago said:

I didn't use self-rising flour. I like to control the amount of baking powder I use in my recipes. This one worked really well.

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frankieanne 11 years ago said:

That looks great - and I have a bottle of Guinness in my refrigerator! I'm going to try to get to this over the weekend. Thanks for showing us!

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gourmetana 11 years ago said:

Frankieanne, I think you'll love it. It leaves that distinct flavor of guiness in the palate. I am very very very happy with the result of this bread. I gave away half of the loaf to a friend. And I have to confess the other half I ate during the day :)
I am wondering if there was another sparkling drink I could use in this recipe instead of beer. What do you guys think about it? What does make the bread soft and airy? The sparkle in the drink, the alcohol or the beer yeast?

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mrpiggy 11 years ago said:

Ive had this saved since it was posted. I had never heard of beer bread. I look forward to trying this. Im out of Guiness, but I do have quite a few oatmeal stouts. Hmm, maybe I will try it with an amber ale. Such tough decisions.......Thanks for the reminder, Anna : )

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frankieanne 11 years ago said:

I made this today using Guinness. Its a very tasty bread and just a bit sweet. I wish mine had gotten browner though. It doesn't look very appetizing, although it tastes great. I didn't know if baking longer would brown it or not so I pulled it out.
I don't know about another sparkling drink, Anna. We were having a conversation in another thread about if there is active yeast in beer or not. As this is a quick bread I think the baking powder is what makes it rise. I wonder how champagne would work in a bread? :)

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pointsevenout 11 years ago said:

It does look cadaverish. Think a little more dwell time in the oven is the ticket. Check your oven temperature. OR use an instant temperature read probe. Goal is 190-210F.

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frankieanne 11 years ago said:

Well, I got to the middle and mine wasn't done. It looks like it could have used at least another 15 minutes or so. I should have done the toothpick or spaghetti test. I don't know what I was thinking...
It is a tasty bread though.

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pointsevenout 11 years ago said:

It wasn't a great flavored bread but it could have been my cheap aged beer used. Kept Frankieanne in mind when baking this. Had to add 5 minutes three times to get any kind of light browning on top. After 45 minutes total I pulled the loaf. See pic on recipe. Loaf was clearly done. Registered 195F in the middle. Bottom of loaf was well browned but the top had hardly any browning. I think it is all that butter on top. A quarter cup is a lot. Maybe just paint some butter on top before baking then more after baking to get that golden brown color. I was kind of hoping for more rise out of the loaf but there was enough not to make it dense. Used 1 1/2 tsp baking powder and 1/2 tsp salt per cup flour. You could see the carbonation from the beer lifting the raw dough as it was spooned into the loaf pan. Whizzed this up in the food processor.

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