First of all, this recipe is from "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. Mr. Davis is a superb cook as well as writer who makes his cookbooks informative as well as entertaining. If there is a better Gulf of Mexico related seafood cookbook than his "Frank Davis' Seafood Notebook", I am unaware of it. This book is superb as well for my, and I suspect, many of the AR cooks style of cooking.

On a separate note, I almost always go to Amazon's used book section for books, especially cookbooks that are not freshly printed. My cookbooks get used in the kitchen, so they are not pristine for long anyway, just like a good used car, why not let someone else take the initial hit on depreciation? As mentioned above "Frank Davis' Seafood Notebook" (his shrimp boiled in butter is so good it will make you slap your mama as they say in Louisiana, not to mention quick and easy, which are critical components to my style of cooking) is currently on sale by several used sellers on Amazon for $.01 plus $3.99 shipping. Ebay is another source, but I often find Amazon's used book sellers to be cheaper. Then you can buy new copies for gifts for the cooks or wannabe cooks you know. Many people in other sections of the country are not aware of Mr. Davis. They should be and his books make very nice gifts.

Back to the bread: (I'm not going to quote all of his writing on it, just the more relevant parts with some notes I'll add)

I absolutely love this recipe, assuming you've got warm beer on hand, it takes less than 15 minutes from start to oven and about an hour from components to warm bread in hand. Now that's my kind of recipe, especially when the end product is SOOOOOO good.

Frank's Beer Bread

....you must follow the directions to the letter or the dough will come out heavy instead of crisp.

Ingredients:

1) 3 Cups self-rising flour (my note: we don't normally keep self-rising flour on hand, if you're got the same problem, not to worry, simply remove 2 teaspoons (or don't, it's not that critical) from a CUP of your regular flour and add 1 1/2 teaspoon of baking powder and 1/2 teaspoon salt. Be sure it is mixed well and Voila, one cup self-rising flour.)

2) 3 tablespoons granulated sugar

3) 1 12 oz can of your favorite beer (warm)(my note: by warm he means basically room temp, not heated. We had some Bud, we used the other day which was in the garage and was about 40 degrees, I stuck a bottle of it in my pocket until it warmed up to slightly cool feeling and used it with no problems)(second note: a heavier ale or stout might well change flavor of bread slightly, we haven't tried it and I kind of believe in drinking good beer, not cooking with it, but I might try it in the future)

4) 2 tablespoons butter

Mix everything except butter in a large bowl until the ingredients are perfectly blended. Do not overmix the dough, you just want it smooth. Grease and flour a 9x6 loaf pan (my note: we don't have a 9x6, we use two smaller ones we bake banana bread in, works fine) and put blended dough mixture into pan.

Next melt butter and pour it over dough, just dribble, don't push it into mix. Cover dough with plastic wrap and let stand on countertop at room temperature for 5 minutes to rise.

Then remove plastic wrap (my note: that's added from Frank's recipe for the very literal among us , otherwise you will have plastic crust bread ) and put into preheated oven at 375 degrees. Bake for 45 to 50 minutes until golden brown and crusty on top. Best eaten right out of oven, piping hot.

It doesn't get much better. To quote Frank, "You talk about good!"

(My note: if you've got several people around who like bread, make two, one will not be enough. It disappears in a hurry. Try it, you'll like it.....I ga-ron-teee, to quote Justin Wilson.)

very nice, gato - i'll give this a try!

Been making this for years. It makes excellent toast the next day. If it lasts til the next day that is. Give be a loaf and a couple sticks of butter and I will be very happy.

Baked up a loaf tonite. Excellent!

Just finished my 1st batch. Excellant! I might have left it in a little too long? Hard Crust on bottom?

I dunno, I'm certainly not a baker, but maybe your shelf in your oven is closer to the bottom burner than top or maybe your oven temperature is off, which is a very common problem. Of course, a few minutes less oven time might be the cure as well. Quien sabe?

I think I left it in a couple minutes longer than I needed to. Also I'm thinking of adding Rasins to my next batch, or making Biscut's with it. The idea's are endless.

Actually, at the bottom of the recipe, Mr. Davis had "Variations: You can also put the mix into muffin tins to make individual breads.....or you can put raisins or bananas into the mix to make raisin bread or banana bread.....or you can toss in butter sauteed apples and cinnamon to make great breakfast treats. The variety is up to you and your imagination!"

I didn't include it originally since I figured nobody would pay any attention anyway. Wrong again......

This turned out really well and was very easy to make. The ingredients can be found in nearly any kitchen right now:

◦3 cups self-rising flour
◦3 tablespoons granulated sugar
◦12-ounce can or bottle of beer
◦2 tablespoons butter, melted

With something that easy, you might as well give it a try, right? Here's how mine went.

Note: the original recipe calls for self-rising flour. If you do not have this, simply remove 2 teaspoons from each cup of flour and add 1.5 teaspoons of baking powder and half a teaspon of salt for each cup of flour:

Here are the goods, minus the flour:



Since I had no self-rising flour, I "made" some with the baking powder and salt. After mixing in the sugar and stirring everything around thoroughly, I added the beer:



And mixed all together to form a very soft, moist dough. I didn't have any loaf pans handy, I formed a roundish loaf and set it into a warm Dutch oven that I had brushed with a small amount of melted butter, and then dribbled the 2 tablespoons of butter over the top:



I covered the dough and let it rest for a few minutes while the oven finished pre-heating.

To actually bake the bread, I decided to use a method similar to to what I used when I made my Irish soda bread:

http://foodsoftheworld.activeb...tle=irish-soda-bread

I set the lid of the Dutch oven (heated to 350 degrees) on top, and put everything into the oven for 30 minutes. When that time had elapsed, I removed the lid and baked an additional 15-20 minutes. By this time, the house was filling with some great fresh-baked-bread aromas!

When the time was up, I set the loaf on a rack to cool for a few minutes:



Sure looks good to me!

I deviated from the usual procedure a bit, so I wasn't sure what to expect, but this turned out really well, I think. Normally, it is baked in a loaf pan, but this seemed to work fine:



When I tried it, I was immediately rewarded with a delicious, satisfying bread that was crusty on the outside and tender inside, just like bread should be. It tasted great and is even better buttered. I can only imagine how good it would be sopping up gravy or stew!

Two suggestions for the future:

a) The Bud Light worked fine, but a fuller-bodied beer would probably be better. I'd suggest trying your favourite microbrew with this!

b) Maybe it was the Dutch oven, but the bread seemed to bake a little too fast on the bottom before the top could develop. It might be worth it to try a higher temperature, say 400 or 425, but I am not sure what the baking time would be.

In all, this was a great success, and I will make it again. I strongly recommend to all that you try it!

Mine is going in the oven in about 5 minutes.

I did not have any beer so I used Natural Light.

Will probably have to buy some real beer in the near future and try making the bread to go with some "Venison Green Chile Stew" if we ever have any winter weather.

Well out of the oven and in my stomach so I can offer a critique now.

That was really quite good, I can see the way that will taste with the stew now.

Got some in the oven as I type!

I used Miller Light, Less calories that way.

quote:

Originally posted by larrys01:
I used Miller Light, Less calories that way.

Not really, the alcohol, which is by far most of the calories in beer, cooks off.

If Miller Lite works, the next step might be just using carbonated water......

I baked this for 2 seperate groups this weekend. Used Sam Adams. Fantastic. This one has been added to my permanent recipes in my head .

Just made two loaves. Excellent!

Lite & beer is an oxymoron ! Use something with flavor.
Back in ancient times on camping trips I added beer to pancake batter for a lighter pancake so it's nothing new .
Maybe you'd want to add green beer to Irish soda bread for St Patrick's Day !!

Would this work in a bread machine, or would it "overwork " the dough?

Just made a "trial"batch before our bear hunt next week....fantabulous. Will be a hit

Test drove this recipe today but 55 minutes in a 400 degree oven.....mighty good! r in w.

.made it with a bock beer.....fabulous.....gave some to neighbor, who reported succesful application with pesto. THANKS!!
.....making it again. IT'S SO EASY!!!

Will mix up a loaf on Saturday. Yum!

In the oven. I'm thinkin' grilled cheese beer bread sammiches fer lunch ...

Out of the oven for 15 minutes and half gone ...

To good to not be on the first page

I was up all night plowing snow and the kids are outside sleding. This receipe is great for cold days.

Frank's hardbound book arrived today from Amazon, what a deal: one cent + $4 shipping. My kind of down to earth recipes.....r in w.

A friend used a can of Sprite instead of beer and his kids preferred the citrusy flavor.

I made a loaf of this last night. Really simple and really good. Served it with a big pot of homemade split pea soup. Meal fit for a king.

I used a Yeungling Black and Tan for the beer. I just happen to have a sample pack of different beers on hand so I'm going to do some experimenting.

BTT

Sounds great!

I don't normally try two new recipes at the same time, but may have to do this with the "dried beef"(venison) when the cure is completed this weekend!

I'm bringing this back to the top, not because I posted it but because my wife made a loaf last night for the first time in a while and I had forgotten how good it was. For those who haven't tried it, I highly recommend it.

Wannago response - I don't use a machine but all those 'soda breads should use an all purpose flour.A real bread flour , well kneaded will be too heavy !
For the kids with Sprite bread or others with beer bread --- ASK this -Why are you adding evil CO2 to the atmosphere ??? PC yuck !

Gatogordo I love beer bread! As a kid we were allowed to take a bottle of Lion Lager with camping. I'm not sure how to post links but do a search on South African Breads recipe or South African Braai recipes, most have a recipe for beer bread amongst other nice breads!

Since we had a late lunch yesterday, I decided to make this for dinner. Though I lost track of time and left it in the oven for an extra five minutes or so, I thought it turned out really good, with a nice dense middle and yummy crust all around. My youngest daughter agreed and had two thick slices liberally slathered in homemade butter, the second with cinnamon and sugar (dessert, you know?). She matter-of-factly stated that she would have more for breakfast! The two older kids on the other hand, took only a taste before passing on more. When told it was "beer" bread, my eldest, in all of her 12-year old wisdom, casually asked if those who make and like it are typically drunk.

Oh well, 50% isn't bad I guess. The youngest and I will continue to enjoy this recipe and leave the other two to eat Pilsbury crescent rolls...

Wow, it has been nearly three years since I made this. Gonna have some today, maybe with Guinness.
Thanks yet again, Gatogordo!
Desert Ram, homemade butter. Dude, you know how to live!

Boy, was that good. I used a craft amber ale for the beer, and slathered the hot slices with Kerrygold Irish butter.

Bump for a fall classic. I am making a big pot of chicken soup on a wintry wet day in Oregon, and needed something to mop it up with. I used a locally brewed "Becky's Black Cat Porter" for the beer and the loaf is the color of chocolate. Should be the bees' knees.

This is how I make my bread. Will use beer instead of water the next time.








I use two kinds of bread flour (wheat and rye), water, vine winegar, salt, brown sugar, caraway seeds, olive oil, yeast and sometimes garlic, onion, olives, green pepper or whatever.

Jiri

Looks delicious Jiri!

Bill:

Yes, it is. Especially when it is still warm :-)

By changing wheat/rye ratio and amount of water, you will get more dense or fluffy bread. More rye and less water mean higher density.

Also I use sometimes some whole grain flours (just part) or spelt flour. The interesting results are, when I have the leftover of many different flours and mix 'em together. The result is unpredictable, but always good.