Best Ale Bread Recipes

JALAPENO GREEN ONION ALE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
• Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APPLE-CINNAMON BREAD PUDDING WITH GINGER ALE SAUCE

Steps:

• In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
• For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce. Cover and chill until ready to use.

STEAK AND ALE TYPE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

IRISH RAREBIT ON SODA BREAD WITH CHEDDAR CHEESE AND ALE

Steps:

• Melt the butter in a heavy pan and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown.
• Remove pan from heat and gradually beat the milk or buttermilk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey, spring onions and finally the stout/Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add the grated cheese and stir over very low heat only until all the cheese has melted.
• Spread thickly on four slices of soda bread and place under the grill until golden brown and bubbling. Serve hot with soups, stews, salad, chutneys or pickles.
• (Serves 2 as a light meal or snack with salad and 4 as an accompaniment to soup or stew.).

ALE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

APPLE-CINNAMON BREAD PUDDING WITH GINGER ALE SAUCE

Steps:

• In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes.
• Preheat oven to 350 degrees F.
• Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
• For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce. Cover and chill until ready to use.

PUMPKIN ALE BREAD

Steps:

• 1. Preheat oven to 350'F Grease two standard bread loaf pans. Set aside.
• 2. In a medium mixing bowl sift together: flour, baking soda, baking powder, cinnamon, nutmeg and salt to create your "dry mixture".
• 3. In a large mixing bowl cream sugar and sour cream with brown sugar until completely incorporated to create your "wet mixture".
• 4. Incorporate pumpkin puree into the wet mixture until smooth. Beat egg in a small bowl together with vanilla extract. Add egg mixture to wet mixture, beat until completely smooth.
• 5. Beat ale into wet mixture slowly. Beat for about 30-45 seconds to get the wet batter nice and light.
• 6. Slowly add dry mixture to wet mixture. Add it in 4ths, completely incorporating each 4th until dry mixture is completely incorporated.
• 7. Carefully fold cranberries and white chocolate chips into batter, being careful not to deflate the lightness of the batter as you fold.
• 8. Pour out into loaf pans evenly and bake for about 40 minutes, or until golden brown and center is set.
• 9. Cool breads completely on a wire rack when they are done baking. Do NOT turn the breads out of their pans until they are completely cooled. They are still cooking, even when they aren't in the oven.
• 10. To make the glaze: Melt white chocolate with butter in a double boiler, or in a glass bowl over simmering water, stirring continuously to keep from burning.
• 11. Bring ale to a boil, take off heat then stir in vanilla. Let ale sit for 2 minutes off of heat, then stir in powdered sugar.
• 12. Slowly stir ale mixture into melted white chocolate, make sure ale is not hot, but just barely cool by the time you incorporate it, otherwise your white chocolate will turn liquid.
• 13. Add additional powder sugar if the glaze is too thin to help thicken it up. Otherwise it should thicken up by itself as it cools. Pour glaze over bread. It can be stored up to 5 days.

BROWN ALE BREAD

Steps:

• 1. Combine dry ingredients.
• 2. Add beer slowly, while mixing, until it forms a dough.
• 3. Add molasses to dough.
• 4. Pour dough into a bread pan.
• 5. Pour butter over top of dough.
• 6. Bake at 375 degrees for 50 minutes.
• 7. Let cool for 15 minutes before eating.
• Note: This is a dense dough, so be sure to sift the flour. Without sifting, it will be TOO dense.