Sunday afternoon I decided to purchase some Shock Top Raspberry Wheat beer while grocery shopping. I suppose Gaia’s father was jealous because he then had to run to the gas station to get some Coors Light. I drank 3 and a half beers on Sunday and I went to bed early.
Ever since then I have been staring at my half bottle of Shock Top on the counter. I didn’t throw it out because I was going to make beer bread. Today I decided to make some (my first loaf in over 6 months).
I used to buy Miller High Life specifically for this bread. It tasted great for this recipe. I won’t really drink High Life if I’m starting out sober. The closest you’ll get in cheap beer for me is Yingling. That’s just how I am. Anyhow, so today I had half a bottle of Shock Top Raspberry Wheat and one whole Coors Light. I used the half of the Shock Top because that was the whole point. Then I used half of the Coors and chugged the rest. (Classy, I know, but what else was I going to do with it?)
It turned out fine really. It has the harsh taste of “man beer” from the Coors and an after thought of raspberry. Kind of strange, but totally edible. I read a lot of people in forums and such suggest that more expensive beer might give “a bitter aftertaste.” Perhaps that’s what’s going o in this loaf. Oh well, had to try it! I’ll just buy High Life next time.
I couldn’t find the exact recipe I used to use when I made this. I didn’t have baking powder either back then so I made it… I forgot how. I should write things down more. Anyway, here’s the recipe I used today. It feels the same so it’s close enough for me. I don’t add the butter for the crust, by the way. I just skip it. No reason. If you have butter you should do it if you’re a crust lover.
Beer Bread Recipe from Honest Flare
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 ½ teaspoons salt
- 4 Tablespoons sugar
- One 12oz can or bottle of beer. (any beer)
- 3 tablespoons butter
- Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork. Pour in beer, stir until a stiff batter is formed, but don’t over mix (best to just use your hands). Scrape dough into prepared loaf pan.
- Melt butter and brush across top of dough. This is optional (if you’re vegan), BUT it really adds to the crust. Makes it golden and crusty!
- Bake for about 40 or so minutes or until a toothpick inserted into center of the loaf comes out clean.Bake time will vary with beer type.
(Remember: cheap beer is better for beer bread.)