Beer Batter Bread Almost No Fat Recipes

BEER BATTER BREAD

Steps:

• Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
• Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

BEER BREAD I

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.

NO KNEAD BEER BREAD

Steps:

• Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
• Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
• Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
• Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place a small loaf pan of warm water on a lower rack to humidify the oven.
• Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
• Transfer to a cooling rack. Let cool completely before slicing and serving.

BEER BATTER BREAD

Steps:

• Preheat the oven to 375°F In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
• Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

BEER BATTER BREAD (ALMOST NO FAT)

Steps:

• Preheat oven to 375 degF.
• Spray a 9"x5"x3" loaf pan with nonstick cooking spray, and set aside.
• Sift all dry ingredients into a bowl.
• Add the beer all at once, and mix by hand until just combined.
• Transfer the batter to the prepared pan.
• Good Luck!
• This stuff can be real gooey; smooth it out as best you can, and slam the pan down on the counter two or three times to smooth out the batter.
• Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
• The recipe also says that the top should be light golden, but do not count on this.
• After cooking, this bread may still look kind of anemic, real pale, kinda raw!
• Especially if you are using a light colored beer!
• BUT, if the toothpick says it's done, it's really done!
• Turn out onto a rack to cool.
• Eat it as soon as it is cool enough to touch, or let it cool to room temperature and wrap to eat a little later, or wrap real good and freeze for up to a month.
• If refrigerated or frozen, bring to room temperature or warm before serving.
• It's great fresh from the oven, and it makes wonderful toast.
• Notes& Comments:.
• *This recipe makes an extremely dense, heavy bread with a crunchy crust.
• It's great!
• I like it as is!
• But, as noted above, it does look a little anemic.
• *You might want to replace up to half of the white flour with whole-wheat flour to darken the loaf.
• Also, a darker beer will make a darker loaf.
• Works great with Guinness!
• *You might also want to experiment with other beers, for different flavors and different degrees of richness.
• Obviously, the only ingredient in this recipe that will change the overall flavor is the beer.
• Enjoy!
• *We have also doubled the recipe, using 1 bottle of Guinness and 1 bottle of Bass, with 4 cups unbleached flour and 2 cup whole wheat flour; obviously this makes 2 loaves.