Beer Bread

So I have now become obsessed with beer bread. Ok, to be honest, I've always loved it, but now I can make it myself. I got this recipe from a food blog on Blogger called Farmgirl Fare, and I've tried the dill and sharp cheddar one already. It was delicious but just a tad doughy (does anyone know how to fix that? More/less flour?) Right now the rosemary and feta version is baking in the oven. I'll let ya'll know how it turns out.
Anyway, here's the recipe:

3 cups all-purpose flour
1 tbsp granulated sugar
1 tsp salt
1 tbsp baking powder (make sure it's fresh!)
12 ounces beer (any kind you want to try)

Optional Glaze: 1 egg & 2 tsp water, beaten

For Dill and Sharp Cheddar:
1 cup shredded sharp cheddar
2 tbsp chopped fresh dill (or 2 tsp dried)

Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

For Rosemary and Feta version:
3/4 cup feta cheese
2 tbsp chopped fresh rosemary
(Add in place of the dill and cheddar, obviously, and do all the same steps.)

So far I've only tried Bud Light, because I usually just stop at the gas station and grab a beer, but I plan on trying darker/more exotic ones soon. I'll let you know how that goes.
Does anyone else like to bake bread?


Sarah said...

I love baking bread! I inheireted my mom's old bread machine, and its fabulous. My favorite thing to make is pizza dough. It doesn't even compare to the prefab crusts at the store. But I'm always scared to do anything outside of the bread machine, so props to you.

What kind of doughy was it? Kind of gluey?

Krys930 said...

It was...yeah, I guess gluey is a good word for it. Maybe it wasn't quite cooked enough. I made one with jalapeno and cheese this weekend and it was delicious, and I cooked it an extra 10 minutes or so. I think I've solved that problem!