Rock Bottom Brewery Beer Bread Recipes

Steps:

• Preheat oven to 300 degree F.
• Combine all dry ingredients.
• Mix in cheese, peppers, and onions.
• Add 1 1/2 C beer; mix well.
• Add remaining 1/2 C beer.
• Combine thoroughly.
• Pour into a greased loaf pan.
• Bake for 1 hour.

Steps:

• Sift together flour, sugar, baking powder and salt. Add beer and mix well. Add cheese, onion and jalapeños, if using. Batter will be stiff. Preheat oven to 300 degrees. Lightly coat 9- by 5- by 3-inch loaf pan with vegetable oil spray. Transfer batter to pan, spreading evenly. Brush top of bread with melted butter. Bake in preheated oven about 45 minutes or until bread is light brown. Remove from oven and cool. When cool, cut bread into 1/4-inch thick slices. When ready to serve, put bread slices in broiler and heat until browned, about 1 minute. This recipe yields 1 loaf.

Steps:

• Preheat oven to 300F Grease (4) mini-loaf pans or (1) 4x8 loaf pan. Put beer in a large mixing bowl. Add half of the flour and mix well. In a separate bowl, mix remaining flour, baking powder, sugar, and salt. Add dry mixture to beer mixture and blend. Add the green onions and cheddar cheese. Fold together gently until well incorporated. Bake mini loaves for 30 min or large loaf for 45 minutes, or until lightly browned. Brush loaves with melted butter. Remove from loaf pan(s) and cool completely before wrapping. To serve, slice thinly and toast.

Steps:

• Preheat oil to 350 degrees.
• Combine beer and water in mixing bowl.
• Slowly incorporate other ingredients until smooth. Be sure to keep the batter as cool as possible.
• When ready, cut salmon into individual thumb-sized pieces.
• Coat fish pieces entirely in batter and let some excess drain.
• Immerse in preheated 350 degree F oil until golden brown. Serve with caution, very hot!