Sunday, December 5
Eat More Beer. Make Apple, Cheddar, and Rosemary Beer Bread.
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.
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
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.
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
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