Delicious Beer bread Loaf


I present to you My Gran’s Beer Bread. My grandmother always had a particular affinity for her beer and she took to making nice loaves of beer bread in the fall and winter. They are hearty and amazing with soups, chilis, and dips during the cold months. They are also incredibly flexible, with only two real ingredients and you can add whatever flavors you want to them. I chose to make a garlic and onion loaf with a mesquite maple bacon dip. The beer I chose was Sam Adams Octoberfest ale, which really adds a nice fall flavor to the bread.It takes about 60 seconds to make up and 50-55 minutes to bake. Gran’s house always smelled so good with her innovative loaves, ranging from cinnamon loaves with an apple ale to garlic and cheddar loaves to be served alongside her Hunter’s Chili. This recipe reminds me of home, it’s something that I grew up with and something I want to pass on to others. It is also incredibly simple, great for beginners, and a great addition to any get together or party.

Recipe is as Follows

Yields: 1 loaf

  • 12 oz beer or carbonated soda (IPA’s and Stouts work well rather than light domestic beers)
  • 3 cups self rising flour
  • 3 TBSP melted butter (optional)

Preheat oven to 375 Degrees F. Grease a 9×5 loaf pan with butter. Add flour to a mixing bowl. If you’re adding any dry spices, add them to the flour now. Mix beer into flour until just combined. Do not overstir, batter will be lumpy. Incorporate any cheeses you might be adding now. Add to prepared loaf pan and bake for 50-55 minutes. Add 3 tablespoons of butter to top of the loaf prior to placing in the oven if you are utilizing this route. Helps create a softer crust. If the top starts to over brown, place some foil over the top to prevent it from burning. Remove from oven and let cool in pan for 10 minutes. Remove loaf from pan and let cool completely on wire rack before slicing and serving.

For a dip: (the one pictured above)

  • 1 C sour cream
  • 1 C mayonnaise
  • McCormicks Grillmates Molasses Bacon seasoning to taste (about 2 TBSP)
  • Dry Minced onion and garlic

The dip is a basic recipe and can be used for literally any flavor you can think of. Just use equal parts sour cream and mayonnaise and add your favorite flavors. Best to make the day before to let the flavors blend together. Can be made 2 hours ahead of time to get some good flavor as well. The longer it sits in the fridge, the better.



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