As deer season approaches, I start to break out my beer bread recipes and begin playing around with different variations.

Basic Recipe
3 cups of sifted A/P flour
3 teaspoons baking powder
1 generous teaspoon salt
1/4 cup sugar
12 ounce can of beer ("light" beers don't hack it; go with high octane ones. Mexican beer, German beer, good old Shiner of any kind.)

Heat oven to 375
Mix the dry ingredients and then add the beer and mix thoroughly
Pour into a greased loaf pan
Bake it for about an hour, or until the internal temperature of the loaf reaches 200 degrees
Remove from loaf pan and let cool for 15 minutes on a wire rack

The fun begins when you're mixing the batter. You can add Parmesan cheese, chopped jalapenos, chopped onions; anything you like.
After you pour the batter into the loaf pan, you can play with the top of the loaf by adding grated cheese, dried onions, pepper slices; again, anything that sounds good to you.

The bread comes out with a rather course in its original recipe form. It's great for sopping up juice, and I prefer it just as it is, but if you want to soften the texture a bit, add 3 tablespoons of dried milk to the dry ingredients; and/or add one well-beaten egg.

I seriously doubt that I'll have the ambition to actually bake this, but I really appreciate you posting it. This and a good Cabernet is really all a man needs for a meal, especially at the beginning of deer season. I'm printing.

Had it but............

Creekrunner, I think you'll be surprised and pleased at how easily this comes together, and how well it will match up with that Cab; or with a nice, smooth Merlot, or perhaps a wild and crazy Tempranillo!

We make a similar bread, try adding a cup of shredded cheese to the flour and dry stuff before you add the liquid. After it has cooled, slightly toast it on the stove in a cast iron skillet. After one side is toasted sprinkle with a little cinnamon and sugar mix.

I've added grated cheese, dogcatcher, and really like the extra sharp white cheese to give it a mild "sting." I've oven-toasted a lot of it, but will try it in the iron skillet. As a matter of fact, I might even try baking it in one of my high-walled iron skillets that I use for frying chicken! Have not tried the cinnamon and sugar mix since I like my beer bread rather spicy, but it does sound good.

Ill have to give it a go.

I brought one of my coworkers some tomatoes squash and peppers from my garden this year. This morning he showed up with a loaf of home made briosch (spelling?) bread... its good

Try this one. https://texashuntingforum.com/forum/ubbthreads.php/topics/7597447/dutch-oven-bread#Post7597447

Also on the try soon list.