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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 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!

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