that for sure a great recipe for a quick bread - but it takes a deep pan or the butter will pushed out by the gaining bread causing the kitchen to fill up in smoke... besides that, I tried this now with a couple of german beers - backing a 'Bittburger' right now - a little bit more grown up version in therms of flavor.
You say/suggest not to use any normal beer, just light beer or ales. If I use red or stout, how would that change the bread? Would it make a tighter, heavier bread? or what?
@andreschu - Keep in mind that is just for the first time. That way you get a base to work off of and you know what contribution you get in changing something. Stouts are great honestly for this, what doesn't seem to work well is something highly hopped like an IPA or say Sam Adams Lager. I love to drink both but they are to me to much in bread.
Okay first of all you're a Eagles fan wich mean's you're a jag-off. Secondly 3 teaspoons equals 1 tablespoon. Then you're measuring flour in a liquid measuring cup you jackass you're scooping out your baking powder without really measuring it. You didn't let the bread cool in the pan at all. Just stop before you teach anymore people the wrong way to do something
@keithhillberry first of all I am not an Eagles fan is, my son is. Hope you feel manly insulting a kid over a sports team.
Second taking bread out hot is not an issue. Cutting while hot is the issue and we do let it cool before cutting it as we stated here.
Third the measurements are not that critical, a bit of extra baking soda won't hurt anything. Thousands of listeners to my podcast have made this bead, everyone is happy with it. Sorry but your comments make you come off like a fool
Just made my first loaf this morning before going to work... Delicious.. Although I did use about a 30% white, 70% whole wheat flour mix. Out of curiosity, why not 100% whole wheat flour?
@sdraobyek You can use all whole wheat but it gets kind of heavy, it is just a lot to ask of carbonation only to fully raise whole wheat, it doesn't taste bad just kind of flat and not biscuity (if such a word exists) like when you use a bit of white flour to lighten it.
Thanks for the recipe Jack. I tried it tonight and we liked it. Very easy to do. My daughter thought it tasted too much like beer and she didn't like it. I'll take THAT as a good sign.
It doesn't really matter, cold, warm what have you. It gets plenty hot fast enough in the oven anyway. I do tend to take the beer out of the fridge before I start but I would say it is pretty cold when I make it most times, I have made it with warm beer and never saw much difference. BUT NEVER use old flat beer for this, the fizz with the baking powder is what does the magic.
that for sure a great recipe for a quick bread - but it takes a deep pan or the butter will pushed out by the gaining bread causing the kitchen to fill up in smoke... besides that, I tried this now with a couple of german beers - backing a 'Bittburger' right now - a little bit more grown up version in therms of flavor.
Sideshowbobx 9 months ago
You say/suggest not to use any normal beer, just light beer or ales. If I use red or stout, how would that change the bread? Would it make a tighter, heavier bread? or what?
Anyway, very nice videos. Keep at it!
andreschu 9 months ago
@andreschu - Keep in mind that is just for the first time. That way you get a base to work off of and you know what contribution you get in changing something. Stouts are great honestly for this, what doesn't seem to work well is something highly hopped like an IPA or say Sam Adams Lager. I love to drink both but they are to me to much in bread.
survivalpodcasting 9 months ago
@survivalpodcasting Of course I'll try the base first, who knows, I might even prefer that one. Thanks!
andreschu 9 months ago
Okay first of all you're a Eagles fan wich mean's you're a jag-off. Secondly 3 teaspoons equals 1 tablespoon. Then you're measuring flour in a liquid measuring cup you jackass you're scooping out your baking powder without really measuring it. You didn't let the bread cool in the pan at all. Just stop before you teach anymore people the wrong way to do something
keithhillberry 1 year ago
@keithhillberry first of all I am not an Eagles fan is, my son is. Hope you feel manly insulting a kid over a sports team.
Second taking bread out hot is not an issue. Cutting while hot is the issue and we do let it cool before cutting it as we stated here.
Third the measurements are not that critical, a bit of extra baking soda won't hurt anything. Thousands of listeners to my podcast have made this bead, everyone is happy with it. Sorry but your comments make you come off like a fool
survivalpodcasting 1 year ago 6
very cool....do you have any other bread recipes?
TheBigpunn421 1 year ago
Just made my first loaf this morning before going to work... Delicious.. Although I did use about a 30% white, 70% whole wheat flour mix. Out of curiosity, why not 100% whole wheat flour?
sdraobyek 1 year ago
@sdraobyek You can use all whole wheat but it gets kind of heavy, it is just a lot to ask of carbonation only to fully raise whole wheat, it doesn't taste bad just kind of flat and not biscuity (if such a word exists) like when you use a bit of white flour to lighten it.
survivalpodcasting 1 year ago
what kind of camera do you use? your picture is so clear.
rebekahwhy 1 year ago
Non Alcoholic O'douls works too!
amtank 2 years ago
Thanks for the recipe Jack. I tried it tonight and we liked it. Very easy to do. My daughter thought it tasted too much like beer and she didn't like it. I'll take THAT as a good sign.
stump182 2 years ago
Good stuff Jack!
5 stars as always!
HoC
harryogre 2 years ago
Looks good, gonna have to try this. Any chance of you making a Billtong video?
echodawg 2 years ago
@ABitOfBravado
It doesn't really matter, cold, warm what have you. It gets plenty hot fast enough in the oven anyway. I do tend to take the beer out of the fridge before I start but I would say it is pretty cold when I make it most times, I have made it with warm beer and never saw much difference. BUT NEVER use old flat beer for this, the fizz with the baking powder is what does the magic.
survivalpodcasting 2 years ago
Epic music for beer bread making!
UcanbeGOD 2 years ago
Cool I'm going to try to make this and do a video of it later. Does the beer have to be cold?
vonhismean 2 years ago