You may have read that I’m a bit antsy about yeast. I don’t know where the fear comes from since my mom used yeast to make breads and cinnamon buns and even pancakes with amazing results! It’s a totally unfounded fear yet it exists in my subconscious and it prevents me from going ahead and trying new things. Last year, I bought one of those dry yeast 3-packs with the full intention of baking bread. Cornelius said he was totally going to help me out and yet those 3 little packages of yeast are still unopened. They exist in my cupboard to taunt me. I will conquer my fear….just not yet. Right now, I’ve found a solution. I can have my bread and eat it too without even using yeast. Just crack open a can of beer, refrain from shot-gunning it and make a loaf of pretty tasty bread. Really! This certainly isn’t my idea, this easy bread from beer. It comes by way of Farmgirl Fare and it’s simple to make and goes perfectly with a nice hot bowlful of baked beans. It’s okay, I can be a bit antsy a little bit longer. Right now, I’ve got some freshly baked bread to eat!
beer bread
(Recipe based from Farmgirl Fare)
3 c all-purpose flour
1 T granulated sugar
1 t salt
1 T baking powder
1 t dried rosemary
2 T parmesan cheese
1/2 c old cheddar cheese, shredded
1 can of beerPreheat oven to 375 degrees. In a large bowl, mix together the flour, sugar, salt, baking powder, rosemary, parmesan and cheddar. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.
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A great idea for the ‘yeast-challenged’ baker.
I just got home from my weekly Pilates class and I’m famished!
Since I don’t feel like cooking dinner after an intense workout, I have decided to have some chunks of cheddar, Italian salami, pickled onions and roasted red pepper for dinner.
Your cheese bread would go so-o-o-o-o nicely with my little smorgasborg appetizer dinner.
If only I could reach into my laptop screen and have some of that bread right this instant 😀 😀
That looks spectacular. I made beer bread a long time ago, but I think yours looks more delicious.
I think I’ll give it a whirl…
Very nice! We are thinking of making a beer bread this weekend (probably with yeast though) we seem to frequently be on the same food wavelength.
joanne, this bread is so easy to make that you can stop your wishing & hoping right now and make some. it’s tasty and would go so well with cheddar and salami and pickled onions!
william, adding cheese always makes everything better!
i know, so funny, rachel! one of these days we’ll post the exact same thing on the same day!
People! Yeast bread is so fun and more forgiving than you think.
That’s it; tomorrow I’m making a yeast bread just so you all can see how easy it is.
it is weird, beth! i think this is the year to get over the yeast! whoooo!
awesome kristen, lead the way!! i’ll take from your inspiration.
Me too!
I’m totally freaked out by the whole yeasting process.
I made pizza dough once. It turned out pretty good. But that was like 3 years ago, and I haven’t touched the stuff since.
I think what especially freaks me out is figuring out what kind of yeast to use in the first place. Quick rise? Sour dough?
It’s weird too cause my Dad makes the BEST bread as well.
I think I might have to try this. sounds yum.
I have the same yeast fear, although I’m hoping to get over it soon. Nothing to fear but falling down, right? But, this bread was great last night, especially cause it’s the only thing that seemed to go right in the kitchen, ha.
I made this bread last night after seeing your post, but substituted the rosemary for chives. Yum! This is seriously the simplest bread I have ever made.
Mmm, I LOVE beer bread! Your recipe looks more complicated and flavorful than the one I make. When I am feeling ambitious I will have to give it a try.
The challenges involved in cooking with yeast are similar to those involved in making candy. Since you’ve definitely conquered that food realm I am certain that you will do great! (Just be certain that you double check the expiration date on the yeast, I would not want your first try to fall flat!)
tonya, it is yum!
i’m glad i’m not the only one, jessica! i’m sure we’ll conquer our fears soon.
katherine, glad you liked it. chives would be wonderful in this!
evidee, thanks for the tip about checking for the expiration date on the yeast! i’ll most certainly do that.
the bread is in my oven at the moment!
thanks for the great recipes!
I’ve been reading your blog forever and haven’t EVER commented… but aside from saying that I adore your recipes, I have some advice: when you get past your fear of bread-baking with yeast, make sure you don’t use the yeast that’s been sitting in your cupboard! Get a fresh packet and keep it in the fridge. Even if you proof the yeast and it seems to be active, you’ll get much better results if you use yeast that’s fresh.
That’s just my two cents. Good luck, and thanks again for providing me with constant inspiration for my cooking! My fleur de sel caramels were a smash hit, even though I secretly used regular sea salt (couldn’t bring myself to spend $12 on a few tablespoons of salt!), and the creamy chicken soup is a new staple for me… I don’t even like chicken soup!
Anna
thank you anna for commenting & trying out my recipes! fleur du sel doesn’t have to be that expensive! $12 for a small amount? you must be shopping in the wrong places. i buy a 260 g bag for $4.
I’ve never even heard of this wonderousness! I will most certainly have to give it a shot. Thanks so much for sharing!!
Hi, I surfed by your blog and was intrigued by this recipe. I’m thinking of giving it a go but (please bear with me as I’m a very inexperienced baker) I’m wondering what the size of your beer can is. At my supermarket, beer cans come in 330ml, 350ml, 375ml and 500ml sizes(!). thanks!!! melissa
laura k, it is pure wonderfulness!
melissa, i used a 12 oz can. good luck!
5 years later and I have just finally made this bread. This recipe deserves a re-release! I double and triple checked to make sure that, yep, beer is the only liquid added. It had an awesome crusty crust and deliciously moist crumb. I added a little onion powder and that worked out great. Maybe some snipped fresh chives would be delicious and pretty. Next time, more cheddar. This would be the perfect accompaniment to corned beef and cabbage. Thanks, Jeannette!
Just made a version of this, but used hard cider instead of beer because that was all I had. I used a cup of cheddar cheese because I didn’t have any parm, but next time would like more cheesy flavour so will use the parm. I used some rosemary and some herbes de provence and think it could have used more herbs. I dotted some butter around the top of the bread before baking it and it made a fabulous crust – saw the addition of some melted butter on some other recipes so just dotted it around. Would like to try some jalapeno peppers in the mix next time and will definitely use the beer then. I normally have stronger cheese than I used today, even though the one I used was described as ‘mature’ but I think an extra mature would be better. I also toasted a piece and added freshly sliced tomatoes to it. Will shred some cheese and add that next time I toast. Very adaptable! Thanks!