Best Beer Batter Bread 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.

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 RYE BREAD

Steps:

• Measure 1 cup of the bread flour, all the rye flour, and the yeast, caraway seeds, and salt into large bowl of electric mixer.
• In saucepan, heat beer, oil, and molasses to 120°F - 130°F Pour liquids over dry ingredients in bowl and beat on high speed until smooth, about 3 minutes, clean down bowl with rubber spatula. Add remaining bread flour and stir until flour is evenly blended into mixture.
• Turn batter into greased 1 1/2 quart casserole dish. Let rise in warm place until almost doubled, about 45 minutes.
• Heat oven to 350°F Bake until wooden skewer inserted in the center comes out clean, about 30 minutes. Cool 10 minutes, then remove bread from baking dish and cool on wire rack.
• Great Whole Grain Breads B. Ojakangas.

BEER BATTER CHEESE BREAD

Steps:

• Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan. Reserve.
• In a large mixing bowl, sift flour and sugar together. Add grated cheddar cheese and chopped green onions. Thoroughly mix all ingredients together. Add beer and stir until the ingredients are uniformly moistened.
• Spoon bread dough mixture into a well-greased loaf pan. Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped. Cool on a wire rack, and store in an airtight container.
• May freeze for up to 90 days. Slice to serve.
• Tip: Prepare your own self-rising flour! For every cup of all-purpose flour, add 1 teaspoon baking powder and 1/2 teaspoon salt. Simply sift together the ingredients and store at room temperature in an air-tight container.

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.

PAM'S ASIAGO AND ROSEMARY BEER BATTER BREAD

Steps:

• 1. Preheat your oven to 375° (I use convection at 350°) and prepare a 10"x5x4 bread pan by spraying with cooking spray.
• 2. Place flour, baking powder, salt, sugar, garlic powder and herbs in a large mixing bowl. Shred your cheese with a microplane so it is very fine and fluffy. Measure by lightly tossing it into the measuring cup and avoid packing it together. (You may use slightly more than 2 cups) Add the microplaned cheese and stir in well, but gently so it will not clump up.
• 3. Add the beer to the dry mixture and stir until just blended and no dry ingredients are seen. It will be a stiff batter. Place batter into prepared pan and even out the thickness of batter in the pan. Brush the top with the egg wash and place in preheated oven. Bake 45 to 55 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Cool on a rack in the pan for 10 minutes then turn out and cool at least another 10 minutes before slicing. (If you can wait)

BEER BATTER BREAD

Steps:

• 1. Gather supplies and preheat oven.
• 2. Mix the sugar and flour together, pour in the beer
• 3. Allow to sit for 2 minutes and using a rubber spatula mix by folding gently until blended. Put into buttered loaf pan or spray pan with baking spray.
• 4. Bake in a preheated oven, at 350 degrees, for 45 minutes. Remove from oven and baste the top with the butter. Put the pan back in the oven and continue baking for an additional 15 minutes. Remove the bread from the oven and allow the bread to cool in the pan for 5 minutes on a baking rack. Remove the bread from the pan and continue to cool the loaf on the baking rack NOTE: Though I have always followed this recipe I am sure you could use less sugar and butter and the bread will still be wonderful. This bread is delicious warm or cold, however, letting the bread cool somewhat on the rack allows for better slicing. Use a serrated knife.

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.

BEER BATTER BREAD

Steps:

• 1. POUR BEER INTO SMALL BOWL AND LET BUBBLES GO OUT. COMBINE FLOUR AND SUGAR. STIR IN BEER. MIX BATTER FOR 20-30 SECONDS POUR INTO GREASED AND FLOURED BREAD PAN MELT 3 TABLESPOONS OF BUTTER. POUR BUTTER OVER BREAD BEFORE BAKING BAKE AT 350 DEGREES FOR 35-40 MINUTES