And to think I used to make 'bitter beer face'....

It's a well known fact that I love my beer.  Now, this love has been a journey- I used to only tolerate beer, even making a face when I took my first sips.  With time, I have found what I love, but am not afraid of change (that's the ONLY time I like change).   I enjoy trying various different brews and especially having local fare when I am in a different area; I recently joined 'Untappd' to find unique beers where ever I am.  However, beer is not just for drinking... it's for cooking baking also.

I was introduced to beer bread many moons ago and I have experimented and experimented with different ales and additions over the year.  Beer bread is easy (honey, Bisquick is our go to in life with most things), but adding things makes it YOUR own.  Here is my go to recipe for beer bread. 


Belinda's Beer Bread

mmmmmmmm good

2 1/2 cups of Bisquick
10 ounces of beer- do NOT go too dark/stout, but try for full bodied
1/4 tsp garlic powder
1/4 tsp dill weed
1/4 Italian seasoning
1/4 salt
1/4 pepper
1/2 cup grated  sharp cheddar cheese * if desired

Preheat oven to 375*

1.  Mix ingredients together- this is a sticky dough.  I spray a spoon with Pam to get the dough into the loaf pan.  Allow to rise in a warm area for about 30 minutes. 
2. Sprinkle with garlic powder on the top and bake 25- 27 minutes- mine comes out at 25, but as you know, all things depend of ovens!

You can also bake these as muffins- which I normally do for Christmas and Thanksgiving. Just cut the baking time to about 13-15 minutes.

I absolutely LOVE baking beer bread.  I have tried this with darker ales/stouts- NOT good.  The taste is overwhelming and doesn't allow for true enjoyment.   I used a nice Irish medium dark Irish ale for the bread featured in the pictures- Shelby has a wonderful wine/beer boutique that is fantastic!  I also suggest serving the bread with honey butter or maple butter! 

Dave loves beer bread- well, bread in general- so he loves this when I fix it...