Barbecue Beer Bread Recipes

TASTEFULLY SIMPLE BEER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour and sugar together in a bowl. Pour beer into a separate large bowl; add flour mixture and stir until moistened. Pour batter into the prepared loaf pan.
• Bake in preheated oven until nearly set, 40 to 50 minutes. Pour melted butter over the top of the bread and continue baking until a toothpick inserted into the center comes out clean, about 10 minutes more.

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.

BUBBA'S BEER BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
• In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
• Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.

BARBECUE BEER BREAD

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.

BEER BREAD

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.

BEER BREAD II

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.

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.

OLD-FASHIONED BEER BREAD

Steps:

• Heat milk in microwave until just warmed (about 35 seconds)Dissolve 1 tsp sugar into warm milk.
• Sprinkle yeast over milk mixture and let sit for 10 minutes or until mixture is foamy.
• Heat beer, 2 tbsp sugar, butter, and salt together in a saucepan until butter is just melted.
• Remove from heat and let cool until lukewarm (if it's too hot it will kill the yeast).
• Beat in yeast mixture with a fork.
• Place 4 cups flour into a bowl. Make a well in the center and add the beer mixture and then the yeast mixture.
• Stir with a wooden spoon; mix dough with hands when spoon requires too much effort.
• Place 1/4 cup flour onto work space and turn dough out onto the flour.
• Knead for 10 minutes, adding as much of the remaining flour as the dough will take. Knead until the dough is smooth and elastic.
• Lightly grease a large bowl. Place dough in bowl and roll it around until well coated.
• Cover bowl tightly with plastic wrap and let rise in a warm place for two hours or until dough has doubled in size.
• Punch down dough in the bowl.
• Roll back into a ball and let rest for 10 minutes.
• Divide ball in half and knead each half into a ball.
• Using a rolling pin, gently roll each ball into an 8x11 inch rectangle.
• Starting at the narrow end, roll each rectangle up tightly.
• Pinch the ends and the seams together and place the loaves seam side down into greased loaf pans.
• Cover and let rise for 1 hour or until doubled in size.
• Preheat oven to 400 degrees.
• Mix egg yolk and water together.
• Brush the tops of the loaves lightly with egg wash and then slash the tops of the loaves with a large knife (the sharper the better).
• Bake for approximately 30 minutes or until golden.
• Loaves should make a hollow sound when tapped.

EASY BEER BREAD

Steps:

• Preheat the oven to 350 degrees and grease one standard loaf pan.
• Mix all dry ingredients together.
• Slowly stir in one bottle or can of beer and the 3 tablespoons of hot water.
• Mix until just blended, the dough will look shaggy.
• Pour dough into greased/buttered loaf pan and bake for 1 hour at 350 degrees.
• Let loaf cool on a rack for ten minutes or so before cutting. If you prefer a softer crust, you can wrap the loaf in cling film or put into a zip bag.