Breads | NBWA: America's Beer Distributors
Serves 6
 
1 (9-inch) ready-to-use refrigerated pie crust
3 slices bacon
1 small red onion, halved and thinly sliced
1 small yellow onion, halved and thinly sliced
½ cup brown nut ale beer
1 ½ cups heavy cream
3 large eggs
¼ tsp salt
¼ tsp black pepper
1/8 tsp ground nutmeg
1 ¼ cups shredded Swiss cheese, divided
 
Preheat oven to 400 F. Unroll pie crust and, using rolling pin, roll out to 12 inches. Transfer to 9-inch pie dish, or to 9 ½ -inch tart pan. Fold overhang inward; press dough gently into pan sides so that pastry comes to the top of the pan. Line shell with aluminum foil, covering edges. Fill with dried beans or pie weights; bake 20 minutes or until pastry is set and is very pale golden. Transfer to wire rack; remove foil and weights and let cool. Lower oven temperature to 375 F.
 
In large skillet, fry bacon until crisp; drain on paper towel. Break bacon into small pieces. Add onions to skillet and sauté in bacon drippings over medium heat 5 minutes, or until lightly browned and softened. Pour beer into skillet, raise heat to high and continue to cook onions until beer is cooked down completely and has glazed the onions, about 3-4 minutes. Remove from heat and cool.
 
In medium bowl, whisk together heavy cream, eggs, salt, pepper and nutmeg until blended. Scatter 1 cup cheese on the bottom of the crust. Top with onions and bacon pieces. Place tart shell on baking sheet; fill to top with cream mixture (discard any cream mixture that is not needed). Scatter remaining ¼ cup cheese over top.
 
Bake tart in oven until golden and custard is set, about 40 – 45 minutes. Transfer to wire rack and cool. Cut into 6 wedges to serve.
 
Nutrition Analysis, Per Serving:
470 calories; 39 g fat; 20 g saturated fat; 0.5 g trans fat; 17 g carbohydrate; 410 mg sodium; 4 g sugars; 13 g protein

 

Makes 4 small loaves; 16 slices

1 bottle (12 ounces) Red Lager Beer
1 package (8 ounces) dried Calimyryna figs, cut into ½” dice
1 TBLS fresh rosemary leaves, chopped
2 ¼ tsps (1 envelope) active dry yeast
¼ cup extra-virgin olive oil, divided
4 ¼ cups unbleached all-purpose flour, divided
2/3 cup walnuts, chopped
1 TBLS + 1 tsp salt
2 TBLS whole fresh rosemary leaves
½ tsp black pepper

In medium saucepan over medium high heat, bring to a boil Red Lager Beer, figs and chopped rosemary. Remove from heat, cover and steep 20 minutes to plump figs. Remove figs and rosemary with slotted spoon and set aside. Pour Red Lager Beer into medium bowl; add enough hot water to beer to make 1 ½ cups liquid. Stir in yeast. Let stand 5 minutes or until foamy. Add 3 tablespoons olive oil to yeast mixture.

In large bowl, whisk together 4 cups flour, walnuts and 1 tablespoon salt; stir in figs and beer mixture. Beat with wooden spoon until soft dough forms. Knead by hand for 10 minutes on surfaced coated with remaining ¼ cup flour. Knead until dough is only slightly sticky. Place in oiled bowl, cover with plastic wrap and place in warm location to rise. Let rise until doubled in volume, about 1 to 1 ½ hours.

Lightly coast two large baking sheets with non-stick cooking spray. Punch down dough and divide into four pieces; shape into round balls. Flatten two pieces of dough onto each sheet into ½ inch thick rounds, keeping them irregular in shape. Brush rounds with remaining tablespoon of olive oil. Scatter whole rosemary leaves over each. Using fingertips, make dimples in dough, pressing in rosemary. Sprinkle with remaining teaspoon of salt and black pepper. Cover with plastic wrap and let rise 45 minutes.

Preheat oven to 400 F. Bake rounds 22 to 24 minutes, switching baking sheets on racks halfway through baking, until golden brown on top. Slide focaccia onto wire rack and cool.

Nutrition Analysis, Per Serving:
210 calories; 6 g fat; .5 g saturated fat; 33 g carbohydrate

1 8-ounce can  pitted cherries, drained and chopped
1 12-ounce bottle Cherry Wheat Ale Beer
2 cups yellow cornmeal
2 cups flour
1/4 cup sugar
1 Tablespoon baking powder
1 Tablespoon salt
1 Tablespoon baking soda
3/4 cup buttermilk
3 large eggs
1/4 cup fresh chives, chopped
1/2 cup unsalted butter, melted

In medium bowl, place chopped cherries.  Add Cherry Wheat Ale Beer; marinate for 15 minutes.  Set aside.

Preheat oven to 425ºF.  Coat one 13x9x2 inch baking pan with nonstick cooking spray.
In large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda, stirring well until combined.  Set aside.

In medium bowl, combine buttermilk, eggs and chives, whisking until blended.  Stir in cherries and Ale.  Pour buttermilk mixture over dry ingredients; stir until dry ingredients are blended in.  Stir in melted butter.

Pour mixture into prepared pan.  Place in oven and bake 25 minutes, or until top is golden brown and slightly cracked and wooden pick inserted in center comes out clean.

Cool on wire rack until warm, about 10 minutes.  Serve warm.

Cornbread may be baked ahead and stored tightly wrapped in refrigerator for up to 3 days.  Reheat slices in microwave.

Nutritional Information, Per Serving:
295 calories; 10.1 g fat; 5.6 g saturated fat; 42.5 g carbohydrate

From: Joys of Cooking

1 c. whole wheat flour
1 c. all-purpose flour
1/2 c. rolled oats
2 tbls. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. beer
1/2 c. sharp cheddar cheese -- finely diced
1/4 c. scallion – sliced

Position a rack in the lower third of the oven. Preheat the oven to 400F. Grease an 8"x 4" (6-cup) loaf pan. Whisk together thoroughly in a large bowl the dry ingredients, the cheese and the scallions. Add the beer. Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Serves 6

½ cup Honey-flavored Lager Beer
½ cup heavy cream
1/3 cup canned corn kernels drained
2 large eggs
2 tsp. sugar
¾ tsp. salt
¼ tsp. cayenne pepper
1 cup all-purpose flour
1 TBLS yellow cornmeal

Coat a 6-cup popover roll pan or 8 cups of a muffin pan with cooking spray. Puree beer, cream, corn, eggs, sugar, salt and cayenne pepper in blender or food processor until smooth. Add flour and cornmeal; pulse until just combined. (There will be small lumps in the batter.)
Fill prepared popover roll pan or muffin pan with batter. Place in cold oven; turn oven to 425 F. Bake 35 minutes for a popover roll pan or 30 minutes for a muffin pan, without opening the oven door, or until popover rolls are high, have golden brown tops and are crusty when tapped.
Remove popover rolls from oven; turn onto wire rack. Pierce sides with paring knife to let steam escape. Cool slightly and serve while warm.

Nutritional Information, Per Serving:
Calories: 190; fat: 9 g; saturated fat: 5 g; trans fat: 0 g; carbohydrate: 21 g

Makes 16 dumplings (serves 8)

The poached dumplings can be made 1 day ahead, covered and refrigerated.  Bring to room temperature before reheating on top of stew.
3 slices soft white sandwich bread, crusts removed
2 cups flour
2 teaspoons baking powder
1 ½ teaspoons salt
1 Tablespoon parsley, chopped
1 teaspoon rosemary or thyme, chopped
½ teaspoon black pepper
2 large eggs

Tear bread into pieces and place in bowl of food processor. Pulse until fine crumbs form.  Add flour, baking powder and salt; pulse mixture until blended. Transfer mixture to large bowl; stir in parsley, rosemary and pepper.

In small bowl, beat eggs. Add ½ cup Pumpkin Ale beer and mix well to blend. Add to flour mixture; mix with large fork until blended and a thick, biscuit-like dough forms. 
Place a sheet of non-stick foil on work surface. With wet hands, shape dough into 16 golf ball-size dumplings, about 1 ½ tablespoons each. Place dumplings on foil. Allow to air-dry 30 minutes, turning once.

Meanwhile, bring to a boil in a large pot 3 inches of cold water and remaining 1 cup Pumpkin Ale beer. Lower heat to simmer. Add half of the dumplings and poach 10 minutes, turning dumplings over once, until dumplings are puffed and cooked through.  Transfer to plate. Poach remaining dumplings; add to plate. If preparing for future use, cover with foil and refrigerate.

To finish dumplings, place on top of simmering stew, cover pot and steam for 15 minutes until hot and tender.

Makes 1 loaf; 12 slices

1 bottle (12 ounces) Pale Ale Beer
1 package (8 ounces) sharp Cheddar cheese, shredded
2 TBLS butter
1 ½ TBLS sugar
1 TBLS whole grain mustard
1 TBLS salt
4 ½ cups bread flour, or unbleached all-purpose flour
2 ¼ tsps (1 envelope)    active dry yeast
3 TBLS sesame seeds, divided
 white from 1 large egg, beaten with ¼ tsp salt

In medium saucepan over medium heat, combine Pale Ale Beer, cheese, butter, sugar, mustard and salt. Heat mixture, stirring, just until cheese and butter melts. Remove from heat and cool slightly.

In large bowl, whisk together flour, yeast and 2 tablespoons of sesame seeds. Stir in cheese mixture and beat with wooden spoon until soft dough forms. Spread additional flour on flat surface and knead dough 10 minutes, working additional flour into dough. Dough should be smooth and elastic, and no longer sticking to surface.

Place dough in buttered bowl; cover with plastic wrap. Place in warm location and let rise one hour, until doubled. Punch dough down; shape into a 7-inch round loaf. Place on buttered baking sheet. Brush top of dough with egg white mixture and sprinkle with remaining tablespoon of sesame seeds.

Using a very sharp knife, make large X cut, 1/8-inch deep, into top of loaf. Cover loosely with plastic wrap. Place in warm location and let rise 45 minutes or until almost doubled.

Preheat oven to 375. Place loaf in oven and bake 20 minutes. Loosely cover loaf with foil, return to oven and bake additional 20 minutes until crust is deep golden and loaf sounds hollow when tapped on the bottom. Cool completely on wire rack before slicing.

Nutrition Analysis, Per Serving:
310 calories; 10 g fat; 5 g saturated fat; 41 g carbohydrate

Makes 18
 
2 ½ cups self-rising flour
1 TBLS sugar
¼ cup (1/2 stick) cold butter, cut into pieces
4 TBLS cold solid vegetable shortening, cut into pieces
½ cup shredded sharp Cheddar cheese
2 TBLS shipped fresh chives
1 cup India Pale Ale Beer
 
 
Preheat oven to 450 F.  Cover large baking sheet with parchment paper and set aside.
 
In large bowl, combine flour and sugar; whisk to blend well. Add butter, shortening and cheese; cut in with a pastry blender or fork until mixture resembles coarse crumbs. Stir in chives.
 
Gradually stir in India Pale Ale Beer with fork, until a soft, sticky dough forms. Place dough on floured surface and knead four or five times, just until dough comes together. Roll into 9 x 6 inch rectangle; fold into thirds and pat or roll dough until ½ inch thick.
 
Using a floured 2 ½ inch round cutter, cut out biscuits. Gather loose scraps of dough and re-roll until all dough is used. Place biscuits on prepared baking sheet.
 
Place in hot oven and bake 12 – 14 minutes, or until light golden brown. Cool 2 minutes before serving.
 
Nutrition Information, Per Serving:
130 calories; 7 g fat; 3 g saturated fat; 14 g carbohydrate; 0 g fiber; 3 g protein; 1 g sugar

Stout Cherry Chocolate Scones

Makes 8

1 ¼ cups dried Bing cherries, or dried cranberries
¾ cup Stout Beer
2 cups unbleached flour
1 TBLS baking powder
3 TBLS sugar
½ tsp salt
5 TBLS very cold butter, cut into ¼ inch chunks
4 ounces dark chocolate, chopped into small chunks
¼ cup heavy cream
1 TBLS powdered sugar

If using cherries, chop coarsely. Soak cherry pieces or dried cranberries in Stout Beer for 30 minutes. Preheat oven to 425 F. Cover large baking sheet with parchment paper and set aside.

In large mixing bowl, combine flour, baking powder, sugar and salt. Cut in butter with pastry blender until mixture resembles a coarse meal. Add cherries and beer, chocolate pieces and cream. Dough should be sticky and wet, but not soggy; add another tablespoon of flour if needed. Mix well and form into large ball.

Place dough on flat work surface and press into eight inch circle. Cut into 8 wedges; transfer wedges onto parchment paper-covered baking sheet. Bake in preheated oven 14-15 minutes. Remove from oven; cool slightly and dust with powdered sugar.

Nutrition Information, Per Scone:
370 calories; 16 g fat; 9 g saturated fat; 52 g carbohydrate

Makes 12

2 ½ cup all-purpose flour
6 TBLS sugar
1 TBLS baking powder
½ tsp salt
1 ½ tsps dried basil leaves
2 eggs
1 ¼ cups Pale Ale Beer
1 ½ cup shredded mild cheddar cheese
6 TBLS sun-dried tomatoes in oil, diced
3 TBLS reserved oil from jar of sun-dried tomatoes

Preheat oven to 375 F. Lightly coat 12-container muffin tin with baking spray; set aside.

In large mixing bowl, stir together flour, sugar, baking powder, salt and basil leaves. Set aside.

In medium mixing bowl, beat eggs. Stir in Pale Ale, cheese, diced sun-dried tomatoes and oil. Gently stir beer mixture into flour mixture, just until ingredients are moistened. Spoon mixture into muffin tin cups until 2/3 full with batter.

Place in preheated oven and bake 22 minutes, or until tops are golden in color. Serve warm.

Nutrition Information, Per Muffin:
240 calories; 10 g fat; 4 g saturated fat; 28 g carbohydrate

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