Sunday, December 5

Eat More Beer. Make Apple, Cheddar, and Rosemary Beer Bread.

Guiness Stout DSC_0019

Eat more beer.

Sure, drinking a cold beer is one's of life's simple pleasures. But why not be happier by eating beer too? Meats like beef and venison taste better when cooked with beer, which is why beer spiked chilis and stews and beer-infused pot pies taste so great.

Beer lends a full-bodied, earthy flavor to braised vegetables too. Collards or kale braised in beer? Oh, yeah. And don't forget thick, gooey beer and cheese soup. And then there's baking with beer, but let's save that for another post.

apple, onion, and cheddar beer bread

Today I'm sharing one of the tastiest, simplest recipes from my cookbook, Recipes Every Man Should Know, co-authored with Brett Cohen. Beer bread is for the man who loves beer and bread but hates to bake. There's no kneading or fancy bread machine required. Just some muscle for stirring.

PLEASE NOTE: If you own a copy of Recipes Every Man Should Know, make the following corrections on pg. 105 for beer bread: Add "1 tablespoon baking powder" and change "2 tablespoons salt" to "1 teaspoon salt." It has been corrected for future printings.

Beer Bread from Recipes Every Man Should Know
Makes 6-8 servings
Printable recipe.

This is the corrected recipe for Beer Bread from the book. Below it are three variations, including Apple, Cheddar, and Rosemary Beer Bread pictured above.

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 (12-ounce) bottle beer, preferably dark, such as porter or stout (don't use light beer)

1. Preheat oven to 400 degrees F. Coat and 8-by-4-inch or 9-by-5-inch loaf pan with cooking spray.

2. In a large bowl, stir together all ingredients. Pour into pan. Bake 40-45 minutes, or until top is golden broan and a toothpick inserted into the center comes out clean. Cool on a rack 10 minutes before removing from pan. Cool completely.

Variations: 
Cheddar-Dill Beer Bread:
Stir 1 cup shredded sharp Cheddar cheese and 1/2 cup chopped fresh dill (or 1-2 tablespoons dried dill) into the batter.

Caramelized Onion-Cheddar-Sage Bread:
1 medium yellow onion, thinly sliced. In a large skillet over medium-low heat, warm 1 tablespoon olive oil. Add onions, and cook 5 minutes, or until lightly browned. Sprinkle with 1 teaspoon sugar. Reduce heat to low, and cook 12-15 minutes, or until dark and caramelized. Stir into batter along with 1 cup shredded sharp Cheddar cheese and 1 tablespoon finely chopped fresh sage, about 4-5 leaves.

Apple, Cheddar, and Rosemary Beer Bread:
1 medium crisp, slightly sweet apple, such as Fuji or Braeburn, peeled and diced. In a large skillet over medium-low heat, warm 2 teaspoons olive oil. Add apples, and cook 3 minutes until just softened and lightly browned. Stir into batter along with 1 cup shredded sharp Cheddar cheese and 1 1/2-2 tablespoons finely chopped fresh rosemary or 2-3 teaspoons dried rosemary).

You might also like these recipes cooked with beer:
Boozy Beef Chili recipe from Food Blogga
Brat, Beer, and Cheese Soup recipe from Columbus Foodie
Beer and Bean Stew with Dumplings recipe from Green Giraffe Gourmet
Beer Braised Beef Shank with Garlic Grits recipe from Cooking by the Seat of My Pants
Roasted Sweet Potatoes with Maple-Smoked Bacon and Beer recipe from Food Blogga

18 comments:

T.W. Barritt at Culinary Types said...

I used to be a beer bread fanatic. But mine was never like this! I like the way you think. Eat more beer - YES!

Joanne said...

Well, I can personally attest to the fact that beer tastes AMAZING in your chili. I can't stop thinking about it. Thank god the recipe makes so much because I have TONS of leftovers!

I think I may need to make this beer bread to sop them up. Love the apple/cheddar/rosemary combo!

Treehouse Chef said...

I love beer bread but have not tried this savory recipe. Just printed it out. Thanks for sharing!

The Duo Dishes said...

You can't go wrong with a beer bread recipe this easy. It's good with apple butter too.

Heather (Heather's Dish) said...

beer bread is one of the easiest and best recipes out there. i love all of the variations!

bellini valli said...

I used to make beer batter bread that always was so welcoming with a bowl of hot soup.

Kevin said...

Susan,
Here's earlier this fall I came up with a bacon/cider/cheese bread using hard cider. Great minds, eh?

whozyerdanny said...

MMM they all sound fabulous!

Cara said...

mmm I totally want to have my husband make this :)

Liz the Chef said...

Thanks for replacing my lost recipe with one far superior to my old version of this!

Susie Bee on Maui said...

Oooh, I'll be trying the rosemary, cheddar, apple combo!

Holly Keegan said...

One HUGE downside to no gluten is no beer! I did find a gluten free beer the other day- Red Bridge. It tastes a little like beer soda so I don't know that it would work as well in cooking. This weekend I made a beef and stilton cheese meat pie. The filling cooked in a dark ale for hours. It smelled amazing and, according to my husband, tasted great!

Brooke Schantz, MS, RD, LDN said...

Great post! I love beer and beer bread :) One of my favorite recipes for beer bread was called Dizzy Pinapple Bread. It added pinapple to the basic recipe and tasted great!

Sean Grey Hanson said...

The beer gives it a deep yeast flavor. Can't wait to make some of it this Christmas.

Rosemary said...

I got your book as Christmas presents for my barely-adult nephews and godsons; if all the recipes are this good, I'll be a hit!

lisaiscooking said...

The apple and cheddar look great in the bread! This would be so good with a hot bowl of soup.

kitchenbitchblog.com said...

I made this beer bread with the book recipe and I knew something was wrong with it. Now I know! I finally published a review of your book on my site, http://kitchenbitchblog.com. Thanks for the preview copy!

Jeanne @ CookSister! said...

Beer bread is one of my favourites - and it's big in South Africa! love the variations you suggest :)

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