Note: This recipe is now considered a fail. A better, more consistent version is posted here. Please use that recipe instead of this one.
When Lis from La Mia Cucina interviewed me, one of her questions was when I was going to stop waffling on the subject of baking and actually “…bite the bullet and bake us up something fab to drool over…”?
The answer to the question is “I did it on Monday.”
This bread is a lot more tricky to make than it looked in the directions. My wife attempted it the night before I made this, and the recipe failed her. It could be humidity levels or it could be a curse placed on my family by gypsies, but that dough was never gonna work.
The next morning I vowed that no recipe which includes a full can of beer was ever gonna whoop my beer hunting tush (my manliness was at stake here, not to mention the senseless loss of a perfectly good pale!) , so I bought a 24 oz bottle of Corona and went after a double batch. It didn’t take long to discover I was going to have to wrestle with it though.
I measured, and I hate measuring. I carefully followed the instructions… *shudder!* Every single step was double-checked by Mrs. seat of her Pants for accuracy and gained her nod of approval.
And the dough was much more akin to a cake batter than to bread dough.
The instructions say to add more flour if the dough is sticky, so I began sprinkling flour at the dough. And then more… And more… And still, the dough stuck to hands, mixer parts and floured countertops like a living thing fighting for its life. When I’d added nearly double the flour called for in the recipe I finally had something I could form into a round.
*could this be because we used all-purpose flour rather than the unbleached flour called for in the recipe?*
Was all the work worth it? Is this what Lis had in mind for drooling over? I’m not sure, but it works for me.
Once baked off and cooled, this bread has an amazing texture and a wonderfully light flavor from the green onions (scallions) and cheddar. When fresh it is crusty and robust enough to handle any soup, stew or chowder and when wrapped and stored in the fridge for a day or two it is remarkable if heated in a hot skillet with butter.
The recipe is definitely on my “do again” list, and with the knowledge permanently set in my mind that I’ll need a LOT more flour than the recipe calls for I’m sure it will go more smoothly next time, though I wish I knew for sure if it was supposed to have risen more than it did, or if the dough needs a proofing period.
Ale Bread Recipe
Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 873mgCarbohydrates: 57gFiber: 2gSugar: 1gProtein: 11g
What I would have done differently had I thought of it at the time:
Since this is the first attempt I’ve made at this, it’s kind of hard to say. I think a sharper cheddar would have been nice, and perhaps a few pimientos would have been a nice touch as well. We’ll have to see in the future, ad I will definitely be trying this again.
This looks good, beer and green onions yum. There is a great recipe for a Beer Bread in the Bread Bible. It is an artisan loaf and it calls for a dark beer which gives it a real tasty richly coloured crust. Plus it is a great excuse to pick up a 4-pack of Kilkenney or Hermans or Guinness or…
Looks completely delicious — I haven’t baked bread for ages, but perhaps I’m getting inspired again….
Awesome! I tried this for the first time about two months ago. I actually used GUINNESS….and it was good! I made it again the next day and it turned out even better. I’m hooked completely.
It’s my first foray, but I’m going to guarantee that there will be more in the future
Guinness sounds like it would work wonderfully
YES – this is what I’m talkin’ bout! YUM! Well done, my friend! This looks sooooooooooo good.. I love this kind of bread. =)
‘kay well this shouldn’t come as a surprise – More Please!
Tomorrow , June 5th is my anniversary….Blogging for a year! Do you have any finger buffet recipes..I would link back to your blog!
For 12 oz can of beer, it really doesn’t seem to be enought flour. I would go with 3 cups of flourâ€¦all purpose unbleached. Also make sure your baking powder is the freshest because it has everything to do with the rise. And surely there is some chemical interaction going on with the beer and the baking powder. I would add the liquid very slowly.
Pastry Arts Graduate
That bread really looks good not to mention how easy it looks to make.
Thanks for the recipe
I think it really doesn’t seem to be enought flour. I would go with 3 cups of flourâ€¦all purpose unbleached. Also make sure your baking powder is the freshest because it has everything to do with the rise.Banana Nut Bread