Banjo Hangout Logo
Banjo Hangout Logo

Premier Sponsors

86
Fiddle Lovers Online


Recipe for Fiddler's Elbow Beer Bread

Posted by bj on Monday, April 5, 2010

Went down to Lambertville and busked with Jane on Saturday. Wowza, it was a BEAUTIFUL day and a great day to play. To say I was inspired to play is understating things by a lot. It was enormous fun! Even the dogs were singing along. We were joined by our friend Christian for a few tunes at the end, and wow, did we ever play up a storm. I hope we get to play with Christian again soon, he's really great.

I brought dinner for Jane and me for afterward, and boy, did we work up an appetite! I had brought some homemade turkey soup and a loaf of beer bread made from a previous busking tip.

Here's how you make Fiddler's Elbow Beer Bread.

2 cups whole wheat flour

1 cup white flour

1 tb sugar

1 tsp sea salt, finely ground

1 tb fresh no-aluminum baking powder (I replace mine monthly, it makes a difference.)

12 oz Fiddler's Elbow Ale (use measuring cup, chef gets to drink the leftover!)

2 tb finely chopped rosemary

I didn't add the cup of grated cheddar this time. Sometimes I do, sometimes I don't. If you like your bread glossy you can brush it with 1 beaten egg mixed with 2 tsp water.

Sift dry ingredients together. Dump in the ale, and mix with a fork until all the dry ingredients are moistened. Don't overmix!

You can either use a standard sized loaf pan or turn it out onto a cookie sheet and form a loaf. Grease your pan first (I use either butter or sunflower oil.)

Bake for approx. 45 minutes in a prewarmed 375 degree oven. Bread is ready when a toothpick inserted in middle comes out clean. Let cool 10 minutes before turning out of the pan, then another 10 before serving. Best served warm.

This bread is amazing. Really. I love to whip up a batch when going somewhere, like to a party or a dinner at someone's house. It takes about five minutes for me to get the dough oven ready. It bakes while I'm getting ready to go, then I grab it from the oven and run out the door. People think you fussed when you didn't.

This is more a with soup or stew bread. Not really good for sandwiches, it's too crumbly.

Oh, and you don't have to use Fiddler's Elbow Ale, it's just what I happened to have around. Any ol' beer will do, but the more interesting the beer or ale, the better the bread tastes. Fiddler's Elbow was definitely a good one for this!

 



9 comments on “Recipe for Fiddler's Elbow Beer Bread”

M-D Says:
Monday, April 5, 2010 @10:07:08 AM

Sounds yummy! I wonder how it'd do with Breckinridge Brewery's "Vanilla Porter"? :o)

bj Says:
Monday, April 5, 2010 @12:29:18 PM

Sounds like it's worth a try. Check out the Farmgirl blog too, for more variations on this recipe.

And a very sweet syrupy sort of ale or beer might be great for making cinnamon swirl bread!

Ozarkian DL Says:
Tuesday, April 6, 2010 @5:36:43 AM

Use "Martha White" self risin flour.........goodness gracious it's good. :-).

bj Says:
Tuesday, April 6, 2010 @5:52:14 AM

Oz, I don't know if "self-rising" flour will give the same good results, since by doing so you're increasing the baking powder, which is what makes self rising flour rise. And since baking is a science, the proportions of certain ingredients do tend to be written in stone if you want the same results.

I'm partial to King Arthur flours, since they're a somewhat local company who sources relatively locally, and from smaller, non-monsanto farmers.

janepaints Says:
Wednesday, April 7, 2010 @11:19:17 AM

i liked bj's soup so much that after about 4 ladylike well-mannered spoonfuls i just picked up the bowl and chug-a-lugged the rest of it. Nothing like total instant downpouring when yer famished and the vittles are fine...besides: table manners are for mannequins

bj Says:
Wednesday, April 7, 2010 @11:29:28 AM

Yeah, and I almost snorted soup out my nose when I saw you doing that . . . ladylike indeed!

janepaints Says:
Wednesday, April 7, 2010 @8:13:44 PM

it coulda been worse...

i coulda stuck a straw in it and snorted it...

hmmm, i wonder if i could do yer soup intravenously?

harwilli55 Says:
Sunday, April 11, 2010 @5:04:41 AM

I had homemade foccacia bread last night which was scrumpdelicously good, but after reading your recipe.....I am thinking I will have to pass it along to my baking friend....to bake for her next house party.

I hear that snorting and intravenous soup use are gateway foods and can lead to high levels of nutrition addiction :-D

Tennessee Tom Says:
Sunday, April 11, 2010 @6:28:40 AM

Sounds gooooood!

You must sign into your myHangout account before you can post comments.



More posts from bj

Newest Posts

Click for Details '5-strings' 1 day

More >  

Hangout Network Help

View All Topics  |  View Categories

0.0625