Ever since my family has discovered the food company Tastefully Simple, I’ve eaten a lot of beer bread made with their mix. But even though this bread has a nice texture – a cross between cake and bread – and is buttery and salty, I’ve never tasted the beer.
That could be because my family makes their loaves with a light beer that may not have enough flavor to withstand baking. Still, I wondered, when used in bread, would any of the beer’s flavor cook off after 45 minutes in the oven?
So I decided to do an experiment: I would bake two loaves of beer bread with two different types of beer to see how different they taste.
My two choices? Flying Dog Brewery’s golden ale – a “refreshing, light, warm weather slammer with a flavorful hop edge” – and a porter – a “dark, rich, and malty beer”. (Aside from taste, I love the quirky sketches on this Frederick, Maryland brewery’s labels, one of which looks like a a cross between a Gremlin and a werewolf.)
Then, I used the Farmgirl Fare blog’s whole wheat beer bread recipe. In two hours, Kenny and I were ready to sample.
Both loaves are tasty, but neither of us could taste the beer in the lighter golden ale version.
However, in the second loaf I tasted a hint of that malty porter flavor at the very end of chewing. Kenny didn’t taste beer, but he agreed that the second loaf had more flavor.
Thus, because of its extra flavor punch, we decided the porter loaf tastes better.
I also learned something else about beer bread in the process: this is the easiest bread I’ve ever made. With just flour, sugar, salt, baking powder, and beer, the ingredients come together quickly with a spoon. Then the mixture goes straight into the pan to bake. About an hour later, it’s ready to eat.
Have you ever made beer bread? What type of beer do you use?