Does anyone have a good recipe for Beer Bread?

This is NOT what you are looking for but do try it.Texas-Missouri Beer Bread

3 cups self-rising flour

6 tablespoons sugar

½ cup shredded cheddar cheese

1 12 ounce can beer

1 stick butter or margarine, softened

1. Heat oven to 350 degrees.

2. Grease a bread pan.

3. In a large bowl, hand mix all ingredients except butter.

4. Spoon dough into the pan and bake for 45 minutes.

5. Remove bread and rub with butter until all butter is melted.

6. Return to oven and bake 15 more minutes.

Ingredients:

3 cups bread flour

3 tsp Baking powder

3/4 tsp Salt

3/4 tsp Baking soda

1/4 cup Sugar

12 fl Beer; any kind

1/2 c Butter; melted

Preheat oven to 350 degrees. Grease on 8 X 5 inch loaf pan. Line with a strip of wax paper and grease the paper (butter, crisco, Pam, whatever). Place dry ingredients in a food-processor bowl or mixer. Beating or processing, add the beer. Mix until smooth. Pour batter into the prepared loaf pan and top with melted butter. Bake for 45 to 50 minutes.

If you don't have a food processor, don't panic. The dough is very liquid-y, so you can just stir it well with a wooden spoon, just until the ingredients are mixed well, but not so much that you stir out all the bubbles and the bread won't rise!

You may want to put some kind of pan or cookie sheet on the bottom of your oven because the butter tends to dribble out of the loaf pan.

1 loaf

Ingredients:

3 cups bread flour

3 tsp Baking powder

3/4 tsp Salt

3/4 tsp Baking soda

1/4 cup Sugar

12 fl Beer; any kind

1/2 c Butter; melted

Preheat oven to 350 degrees. Grease on 8 X 5 inch loaf pan. Line with a strip of wax paper and grease the paper (butter, crisco, Pam, whatever). Place dry ingredients in a food-processor bowl or mixer. Beating or processing, add the beer. Mix until smooth. Pour batter into the prepared loaf pan and top with melted butter. Bake for 45 to 50 minutes.

If you don't have a food processor, don't panic. The dough is very liquid-y, so you can just stir it well with a wooden spoon, just until the ingredients are mixed well, but not so much that you stir out all the bubbles and the bread won't rise!

You may want to put some kind of pan or cookie sheet on the bottom of your oven because the butter tends to dribble out of the loaf pan.

Ingredients

3/4 cup beer

4 teaspoons brown sugar

1 teaspoon active dry yeast

1 cup bread flour

1/3 cup milk

1 egg

4 teaspoons olive oil or cooking oil

2 cups bread flour

3/4 teaspoon salt

1 teaspoon active dry yeast or bread machine yeast

Directions

For the starter: In a medium mixing bowl combine the beer and brown sugar. Sprinkle the 1 teaspoon yeast over beer mixture; stir to dissolve. Stir in the first 1 cup bread flour. Mix well. Cover with plastic wrap; let stand at room temperature (70 degrees F to 80 degrees F) for 12 to 24 hours.

To finish the bread: Add the starter and the remaining ingredients to a 1-1/2- to 2-pound bread machine according to the manufacturer's directions. Select the basic white bread cycle and desired color setting. Makes one 1-1/2-pound loaf (24 servings).

Note: The bread machine pan must have a capacity of 10 cups or more.

Dutch Oven

Beer Bread

3 cups self-rising flour

3 tbl sugar

1 tbl dried onion flakes

1 12oz beer—Miller, Bud, etc., no dark beers

Mix all dry stuff.

Pour in beer.

Mix up and lay on work surface.

Knead just a little to form a dough ball.

Flatten it out and place in a well greased Dutch Oven.

Place oven in coals.

Looking down into a 12 inch Dutch oven at a cooked loaf of beer bread.

1/3 coals on bottom, 2/3 coals on top.

Bake about 15 to 25 minutes.

Check after the first 10 min or so.

When nice and brown on top, remove and knock on the bottom of loaf.

If it says THUNK it's done.

2 tablespoons sourdough starter

1 cup white bread flour

1/2 cup rye flour

1 1/2 cups water

1/2 cup malt beer

1 1/2 teaspoons salt

1 tablespoon brown sugar, packed

2 tablespoons butter, melted

1 1/2 cups rye flour

1 1/2 cups white bread flour

Sourdough Build: Mix the first four ingredients together. Cover loosely and let sit at room temperature for 12 to 16 hours.

Dough: Measure out 2 cups of the sourdough build mixture (discard extra).

Add beer, salt, sugar and butter.

Mix in the flours.

Turn dough out onto a lightly floured surface and knead until it is smooth and satiny.

Cover dough and let it rest for 20 minutes.

Shape into desired loaf--freeform or pan loaf.

Proof, covered, until dough doubles in size. this may take several hours.

Preheat oven to 375°.

Slash loaf with a very sharp blade.

Bake for 30 to 50 minutes, depending on shape of loaf.

Remove from pan (if used) and cool on wire rack.

3¼ hours (3 hours and 15 min) preperation time

3/4 cup beer

4 teaspoons brown sugar

1 teaspoon active dry yeast

1 cup bread flour

1/3 cup milk

1 egg

4 teaspoons olive oil or canola oil

2 cups bread flour

3/4 teaspoon salt

1 teaspoon active dry yeast or bread machine yeast

Procedure:

FOR the STARTER: In a medium mixing bowl combine the beer and brown sugar.

Sprinkle 1 teaspoon yeast over beer mixture; stir to dissolve.

Stir in the 1 cup of bread flour.

Mix well.

Cover with plastic wrap; let stand at room temperature (75 to 85 degrees) for 12 to 24 hours.

To FINISH BREAD: Add the starter and remaining ingredients to bread machine according to manufactures directions.

Slect basic white bread cycle.

Makes 1 1/2 pound loaf.

"Takes 3 to 5 days to make this wonderful tasting bread. It rivals San Francisco's Sourdough!"

Original recipe yield: 1 large or 2 medium loaves.

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Ready In: 4 Days 20 Hours 40 Minutes

Servings: 30

INGREDIENTS:

* 2 1/4 teaspoons active dry yeast

* 1/2 cup warm water (110 degrees F/45 degrees C)

* 2 cups bread flour

* 2 cups warm water (warm flat beer/water to equal)

* 1 tablespoon white sugar

* 1 teaspoon salt

* 2 1/4 teaspoons active dry yeast

* 1/2 cup warm water (110 degrees F/45 degrees C)

* 1 1/2 cups sourdough starter

* 2 teaspoons white sugar

* 1 1/2 teaspoons salt

* 1 1/2 teaspoons baking soda

* 5 1/2 cups bread flour

* 1 tablespoon butter, melted

DIRECTIONS:

1. In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt. Beat smooth with rotary beater. Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day. Cover at night to prevent drying.

2. In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt. Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes. Cover, and let rise till double in bulk.

3. Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff. Turn out onto a floured board, and knead 8 to 10 minutes. Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet. With a sharp knife, make diagonal cuts across top of dough. Let rise till double.

4. Bake at 400 degrees F (205 degrees C). Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes. Brush with melted butter and let cool before serving.

I don't have one from scratch..but I know an excellent pre-made Beer Bread and it is awesome!!! You need to find yourself a Tastefully Simple Consultant and order some. Very easy to do...all you pretty much have to do is put the batter mix in the box in the bowl...and add your can of bear...I think that is all...realllllly eassssy and goooood too. You can even go on line and check it out too....

beer-bread recipe

Beer Bread

Makes abt 16 Servings

1 package active dry yeast

1/4 C warm water (105-115)

1 t. granulated sugar

2 1/4 C all-purpose unbleached flour (reserve 2 T)

1 3/4 C cake flour

1 1/4 C warm beer (105-115)

2 t salt

1 T cornmeal

In small bowl, sprinkle yeast over warm water. Stir in sugar and set aside

about 10 minutes or until foamy.

In work bowl of food processor fitted with steel blade, combine the

folours, half the beer, the yeast mixture and salt. Pulse on and off 4

times. Add the remaining beer and process 8 seconds to form an elastic

spongy wet dough.

Spray a large glass or ceramic bowl with nonstick cooking spray. Place

dough in bowl, turning to coat all sides. Cover and place in a warm,

draft-free place to rise until doubled in bulk, about 1 hour.

Sprinkle clean work surface with 1 tablespoon reserved flour and work dough

into a ball. Line a banneton or bowl with a clean non-terrycloth kitchen

towel; sprinkle cloth with remaining tablespoon of flour. Press dough into

bowl; spray lightly with nonstick cooking spray and cover lossely with

plastic wrap. Set aside in a warm, draft-free place to rise until almost

doubled in bulk, but still firm, about 30-40 minutes.

Preheat oven to 450. Spray a baking sheet with nonstick cooking spray and

sprinkle the center with cornmeal. Gently turn the dough out onto the

cornmeal.

Cut an 'x' in the center of teh dough with a clean razor blade or the steel

blade of the food processor. Set dough aside in a warm, draft-free place to

rise until doubled in bulk and springy, about 10 minutes.

Bake 20 mintues; reduce oven temperature to 400 and bake 10 minutes longer

or until bread sounds hollow when tapped on the bottom. Cool on a rack.

King Arthur recipes or food networks.com should have

this recipe.

good luck