---

---

Cooking with beer

by Greg Krehbiel on 22 October 2009

A reader forwarded this along. Better with Beer: Brews will boost the flavor of a variety of dishes, which encourages the use of beer in cooking.

I’ve had mixed success cooking with beer. Brats boiled in beer before they’re grilled is a great idea, but the kids didn’t like my cheese fondue made with beer. The Cheddar Ale Spread mentioned in the article sounds good. Maybe I could try that as I suffer through another Redskins game on Monday night.

Here is one of my favorite beer recipes, which I haven’t made for a while. Maybe this weekend.

Beer Bread

2 3/4 c all-purpose flour
2 Tbsp each sugar, baking powder
1/4 c ground flaxseed
1 tsp each salt, dried basil, dried rosemary, thyme
1/2 c unsalted sunflower seeds
1 Tbsp cooking oil
12 oz beer, at room temperature

Mix all the dry ingredients. Add oil and beer. Stir until dough is just mixed. Put dough in a greased 9×5x3-inch loaf pan. Bake at 375 F for 45 minutes or until nicely browned. Remove from oven and let bread cool in pan for 10 minutes. Remove from pan to cool some more.

You can do all sorts of variations on this theme, like onion and cheese beer bread, which was a big hit in my house the last time I made it. And the biggest advantage is that it’s a quick bread. No waiting on yeast or any of that.

2009-10-22  »  Greg Krehbiel