Crispy Beer Flat Bread Recipes

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CRISPY BEER FLAT BREAD



Crispy Beer Flat Bread image

This is a very easy and fast to make snack or appetizer which can be served with your favorite dip, spread, salsa or sauce. But it is also delicious on its own. The beer in it adds a fantastic flavor and is the cause of the crispy bubbles which are formed during baking. The recipe is for one baking tray, but you can easily make it for a large number of guests. Men will (probably) like it with a glass of beer and a "hot" or "spicy" dip. And be prepared for a second or third serving, because this flat bread will gone fast. I have seen the making of this bread in a German TV show, but can't remember who make it. But whoever invented this bread, thank you for this fantastic flat bread.

Provided by Thorsten

Categories     Breads

Time 30m

Yield 1 baking tray, 2-4 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
1 teaspoon salt
3/4 cup beer
3 tablespoons olive oil
1 garlic clove, crunched
1 tablespoon dried herbs (thyme, rosemary, oregano, and or or marjoram)

Steps:

  • Preheat oven (480-490 F, 250-260 C). Put the baking tray into the oven. So it will be heated up, too.
  • Mix olive oil and garlic and set aside.
  • Sieve flour with salt and add beer. Mix with hands until dough is formed. Knead dough for 5 minutes with slightly floured hands. Let rest dough for about 10 minutes.
  • On a slightly floured working platform, roll out the dough with a rolling pin. It should be thin (if you like the bread very crispy roll out the dough very thin). Place the dough on baking paper (size of the baking tray).
  • Brush the dough with the olive oil. Sprinkle it with herbs (you could use more or less than 1 tablespoon).
  • Put dough (on baking paper) on the baking tray in the oven and bake for about 5 - 10 minutes until it is golden brown. During baking the bread will develop several "bubbles".
  • Take out of the oven and let cool on a cooling rack. Serve slightly warm or cool.
  • NOTE on herbs: use your favorite herbs. If you like the herbal flavors you can use more. But you could also leave them out completely. You could also use an "Italian herbs mixes". You can also use fresh herbs (if at hand).
  • NOTE on olive oil: I only use the oil for brushing and don't use the garlic in it. If you like a garlicky styled bread, you can use the garlic for brushing, too.

CHEESY BEER BREAD



Cheesy Beer Bread image

This easy bread recipe uses beer and baking powder to leaven instead of yeast, producing a loaf with a lightly crisp crust and a beautifully soft interior. A strongly flavored cheese, like sharp Cheddar or Gruyère, complements the flavors of the beer. The brown sugar isn't absolutely necessary, but it extends the bread's shelf life, keeping the interior soft even after it's been sliced. This bread is especially lovely served warm, but is also delicious at room temperature.

Provided by Erin Jeanne McDowell

Categories     snack, breads, side dish

Time 1h30m

Yield One 9-by-5-inch loaf

Number Of Ingredients 9

Nonstick spray
3 cups/385 grams all-purpose flour
3 tablespoons light or dark brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons/70 grams cold unsalted butter, cut into 1/2-inch cubes, plus 1/4 cup/55 grams melted unsalted butter, for finishing
1 (12-ounce/355-milliliter) bottle beer (1 1/2 cups), preferably a lager or ale
1 1/4 cups/140 grams shredded firm or semi-firm cheese, such as sharp Cheddar, Gruyère or fontina

Steps:

  • Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
  • In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
  • Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
  • Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
  • Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.

BEER BREAD II



Beer Bread II image

Wonderful no-yeast bread. Excellent with bar-b-ques!

Provided by Judi Teasdale

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 6

3 cups self-rising flour
2 tablespoons white sugar
1 (12 fluid ounce) can or bottle beer
½ cup shredded Cheddar cheese
¼ cup canned green chile peppers, chopped
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
  • Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 26.5 g, Cholesterol 20.2 mg, Fat 7.6 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 4.7 g, Sodium 501.4 mg, Sugar 2.3 g

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