I teamed up this weekend with The Artist’s Quaff for a perfect pairing of our blogs. What, might you ask, is the perfect pairing of a food blog and beer blog? Why, beer bread, of course. The Artist’s Quaff took the time to research and carefully select each beer we used (aside from one obvious one, as you will see below). For his take on the events, check out, “Beer Bread Showdown.”
We baked four batches using Magic Hat #9, Sierra Nevada Porter, Ommegang Hennepin, and Budweiser. The Budweiser is admittedly out of place with these beers, but it was requested by my brother and it was interesting to use in comparison. There were four of us judging: myself, the Artist’s Quaff, A Tale of Two Slices, and Chris (poor, blogless Chris haha).
The changes in flavor from each batch to the next were fairly subtle, but noticeable enough to judge differences. Out of the four beers we choose, the porter would be the one I would most likely choose to drink, but I actually liked it the least in the bread variety. It was boring and I couldn’t taste any beer in the bread. Chris actually picked this bread as his favorite, so you’ll have to try it on your own to judge I suppose. My own top pick was the Magic Hat #9, which was also odd because I do not like drinking this beer at all. The #9 bread had a nice aroma and flavor, with hints of the beer that were strong enough to make it noticeable, but not overpowering.
The top pick overall, with two votes, was the Ommegang Hennepin. This bread rivaled the Magic Hat and was my personal second choice. It also had a nice aroma and a good amount of beer flavor. While my fellow beer bread tasters didn’t seem to enjoy the Budweiser bread, I actually didn’t think it was bad (and liked it more than the porter, sorry Sierra Nevada).
The recipe we used was one that I continuously stumbled upon in my beer bread search, and a very simple one. I found it on so many sites that I’m not sure who to give credit to. Some advice, fresh out of the oven this bread is super hard, so much so it’s difficult to cut. I’ve found that if you take the fresh bread and wrap it up in foil for about half an hour, to let the steam moisten the bread, it will be much more edible.
3 c. self-rising flour (if you don’t have this use regular flour with 3 tsp baking powder and 1 1/2 tsp salt)
3 Tb sugar
12 oz of beer (equivalent to standard can or bottle sizes)
Mix these (Note- the dough is very stringy and hard to mix, it’s easiest to use your hands) and place in a greased 9x5x3-inch loaf pan. Bake in a preheated 375 degree oven for 1 hour.
Side note- beer bread as toast (we have a lot of leftover bread right now) is really good. The reheating seems to reawaken the beer. Give it a shot.