All I can say right now is….what on earth took me so long to make a beer bread?! I remember years ago when I was married to my first husband, he wanted to make beer bread and I went right ahead and said go at it. I had no interest. Not sure why, maybe because back then I really didn’t care much if I had beer to begin with. Lord knows I certainly didn’t have any problem making anything else for him. I don’t even remember eating any of the bread he made. For some reason I don’t remember it being something that even appealed to me. Jump ahead 20+ years and here I am, making my own beer bread. Dana might even be proud of me today because it was an awesome bread. One thing he and I had in common was definitely food and cooking it. (besides loving our two wonderful sons).
It is a little ironic that what brought me to make this bread was The Secret Recipe Club and Krista of Meet the Swans. I’ve read Krista’s blog for quite a while now. I remember how precious her love story was and I even commented on her about me section way back when. Krista is a sweet little thing who grew up on a farm (almost ditto here…my dad went into farming after I was in HS). I love her enthusiasm and her love of baking….even if most of it is chocolate. ;o) I thought about baking a treat as she has mostly baked goodies on her blog, but I haven’t been making much sweets to have around us for a while now and I was feeling like something savory. I searched and searched and in the midst of all her chocolate I found this Beer Bread. Bingo. I thought to myself that I really should try it out. After all, I was early in the challenge and if I messed it up I would make the Almond Crescents (which I happen to LOVE – but have never made myself).
Such a simple recipe and as soon as I read the ingredients and saw it called for some sugar, I knew I was going to put some kind of heat in it. I went searching through my cupboards for some pickled jalapeno’s thinking for certain I had to have some, after all, I’m a hot pepper fanatic. No such luck, but I did find something even better. I found some pickled hot peppers that my dad had given me from their canning shelves the last time I was home. I couldn’t wait to try this recipe out!
While I was going to make the bread, I also didn’t want to take the chance that I would have a full loaf of bread and neither Grumpy nor I would want to eat it. So, I decided to make half the recipe and make mini loaves. Well, I won’t have to half the recipe next time for certain! I could have eaten a whole mini loaf by myself that afternoon. I stopped myself at half a loaf though and then decided that I would have more when we ate dinner. ;o) Yes, it was that good.
I took some sneak peeks while the bread was in the oven because I was really curious as to how it would rise. It was more like a batter bread and I also was curious about how the top of the bread would look. I was far from disappointed. I was strongly reminded of Red Lobster’s cheese biscuits. So much so that I melted some Best Life butter and stirred in some garlic powder to brush over the top of the loaves. Oh, sweet, heavenly YUM! I sinfully even spread some more of that garlic butter on my individual slices, not that it needed it. I just wanted to be bad.
A cheesy bread with pickled hot peppers pieces stirred in. This is great to eat with chili!
- 1-1/2 cups all purpose flour
- 1-1/2 tablespoons baking powder
- 6 oz beer
- 3 tablespoons sugar
- 1/3 cup shredded sharp cheddar cheese (I used yellow for color)
- 2 tablespoons chopped hot yellow peppers (the pickled kind)
- Preheat oven to 350. Prep bread pans by spraying with non stick cooking spray.
- Whisk flour and baking powder together. Add shredded cheese and pepper pieces and toss to coat. Pour in beer and stir until combined.
- The batter will be thick and kind of biscuit-y like. I put my batter right to the top of the pan and I used two mini loaf pans.
- Bake at 350 for 50-60 minutes. Mine baked just a little less than 50 minutes.
Amount Per Serving: Calories: 102Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 224mgCarbohydrates: 16gFiber: 0gSugar: 3gProtein: 3g