Since my sister and her family were coming over for Easter, we decided to do a little "beer bread sampling." Four beer breads, made with 4 different New Belgium beers.
Our breads were:
- Mom's Classic, made with Fat Tire,
- Gruyere & Rosemary, made with Blue Paddle,
- Orange Nutmeg, made with Mothership Wit,
- and Cinnamon Chocolate Chip, made with 1554
I have to tell you though, I really loved the sweet versions. (You're shocked, right?)
Mom's Classic Beer Bread
3 c. self-rising flour
3 TBSP sugar
12 ounces room temperature beer
Preheat oven to 350. Grease a 9x 5" loaf pan with shortening.
Stir together the flour and sugar. Add the beer and stir until combined.
Spoon into prepared loaf pan, and bake 1 hour. Remove immediately from pan and place on a cooling rack over a cookie sheet. Pour melted butter on top of the bread, letting it drip down the sides. Enjoy!
- Gruyere-Rosemary: use a beer such as New Belgium's Blue Paddle Pilsner-Lager. Stir in 1 cup shredded Gruyere cheese and 1 TBSP fresh rosemary to the basic dough. Brush the top with melted butter after removing from the pan.
- Orange Nutmeg: use a wheat beer, such as Mothership Wit. Zest a large orange and add the zest and 1/4 tsp. freshly grated nutmeg to the basic dough. While the bread bakes, juice half of the orange. Whisk with some powdered sugar to make a glaze. Remove cooked bread from the pan, poke several holes in the top with a toothpick. Pour the glaze over the bread, allowing it to drip down the sides.
- Cinnamon Chocolate Chip: use a dark beer such as 1554. Substitute brown sugar for the granulated. Stir in 3/4 c. bittersweet chocolate chips (Ghiradelli) and 1/2 tsp cinnamon to the basic dough. Sprinkle the dough with cinnamon-sugar before baking. Rub the top of the bread with butter after removing from the pan, if desired.
As part of the Foodbuzz Tastemaker Program, I received a stipend to purchase New Belgium beer and ingredients. Thanks, FoodBuzz!