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.

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.

QUICK FIX BEER BREAD

Steps:

• Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Make a well in the center. Pour in beer and olive oil and mix until just blended. Pour batter into prepared loaf pan and bake 45 minutes, until golden brown.

CHEESY BEER BATTER BREAD

Steps:

• Preheat oven to 375 degrees.
• Sift together all of the dry ingredients (flours through salt) into a large mixing bowl.
• Stir in the shredded cheese.
• Add the beer all at once, and stir batter until it just comes together.
• It will be lumpy.
• Do not overmix.
• Transfer to a lightly greased 9 x 5 x 3-inch loaf pan and brush top with melted butter.
• Bake for 35- 40 minutes, or until a skewer inserted in the center comes out clean.
• Turn out onto a rack, and allow to cool.

CARAMELIZED ONION AND ASIAGO BEER BATTER BREAD

Steps:

• Preheat oven to 375°.
• Heat olive oil in a large nonstick skillet over medium heat. Add onion and 1 T sugar, and sauté 15 minutes or until tender and caramelized. Cool to room temperature.
• Combine flour, 2 T sugar, baking powder, and salt in a bowl; make a well in center of mixture.
• Add onion, cheese, and beer; stir just until moist.
• Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with butter.
• Bake for 55-60 minutes, or until a wooden pick inserted in center comes out clean.
• Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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.