Monday night I made some beer bread that was inspired by Jenny’s culinary endeavors on the bread making front. I also had some Budweiser I brought back from the beach and we don’t really drink beer.
I made a Whole Wheat, Cheddar-Dill Beer bread from a recipe at Farmgirl Fare.
All the ingredients before the beer:
In the pan:
And a final photo- quick before it gets gobbled up! Oh, and since Jenny put her fancypants beer in her bread photos, I decided I’d honor her and do the same. Nothing classes up a photo like a can of Budweiser, don’t you think?
I love fresh baked bread and use my breadmaker frequently in the winter. I don’t really have the patience for any ‘real‘ bread-making so this recipe was perfect for me. Overall I really liked this bread- it was dense- but I did make the whole wheat version and was slightly unsure as to the freshness of my baking powder- I bought it at the beginning of the summer when I made a tomato pesto pie (also awesomeness from Farmgirl). How long does baking powder stay fresh in a sealed container in the fridge anyways? Not being a beer drinker (except for the occasional Corona) I still really couldn’t taste the beer-ness much- so I’d say if you don’t like beer, the beer flavor in a beer bread isn’t overpowering. Jeff thinks a darker ale would make for some interesting bread, and I’ll definitely give that a shot this winter. The bread went really well with the beef stew I made for dinner (I threw some fresh dill into the crock pot with the stew to tie all the flavors together and that seemed to work nicely.)
And it was really easy and quick- did I mention that?
Jenny Says: