Barbecue Beer Bread Recipes

BEER BREAD I

Beer Bread I image

Beer Bread is a quick bread to make to accompany any beef dish. The type of beer you use will change the taste.

Provided by Jodi Regan

Yield 12

Number Of Ingredients 3

Ingredients

1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

Steps:

In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 27.4 g, Fat 0.3 g, Fiber 0.8 g, Protein 3.2 g, Sodium 398.1 mg, Sugar 3.2 g

BEER BREAD

Beer Bread image

Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

Provided by Gerald Norman

Categories Quick Breads

Time 1h3m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)

Steps:

Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

BARBECUE BEER BREAD

Barbecue Beer Bread image

Yes - delicious beer bread made with scallions and cheese, baked on the BBQ!! Serve straight away whilst still warm.

Provided by English_Rose

Categories Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces whole meal flour
10 ounces self-raising flour, plus 1 tbsp for dusting
1 teaspoon salt
1 1/2 ounces butter
3/4 cup light ale
3/4 cup milk
8 ounces sharp cheddar cheese, coarsely grated
4 scallions, trimmed and thinly sliced
cayenne pepper

Steps:

Sift the flours and salt together in a bowl. Rub in the butter until the mixture looks like fine breadcrumbs.
Make a well in the centre, add the beer and milk and gradually mix together to make a soft dough.
Turn out on to a clean surface and knead briefly until smooth. Shape into a 10in round and place in the centre of a large, double-thickness sheet of oiled extra-thick foil.
Score the top of the bread in a criss-cross pattern and sprinkle with 1 tbsp of flour. Bring the edges of the foil together loosely to seal.
Place the foil parcel on to the barbecue rack and cook over medium-hot coals for 10 minutes on each side.
Open the foil parcel and fold back the edges. Sprinkle the top of the loaf with the cheese, spring onions and cayenne pepper and leave for another 5 minutes until the cheese has melted. Remove from the foil and serve cut into thick wedges.

Nutrition Facts : Calories 801.1, Fat 30.9, SaturatedFat 18.8, Cholesterol 88.8, Sodium 1924.3, Carbohydrate 99.3, Fiber 9.2, Sugar 1, Protein 31

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