Update on the Beer Bread Recipe

This is the latest variation of the Southwestern Beer Bread recipe I posted last month. Both my parents like the previous versions, but to me they were just okay.

I am much happier with this version.

Southwestern Beer Bread – 2nd draft:

  • 1-1/2 cups all-purpose wheat flour
  • 1 Tbsp baking soda
  • 1 cup corn flour
  • 2 Tbsp demerara or turbinado sugar
  • 1/2 tsp salt (or less)
  • 1 cup cheddar cheese, either shredded (if from a block) or finely diced (if from individual slices (for Tillamook cheese, I get 1 cup out of 6 slices)
  • 3 slices bacon, finely diced
  • 1 cup corn kernels (thawed if frozen)
  • 3/4 cup finely diced onion; for this version, I used small pickling onions
  • 1-1/2 cup finely diced bell peppers. Mix bell pepper colors according to your own tastes; I used about a 2:1 ratio of green to red peppers for this recipe.
  • 1/4 to 1/2 teaspoon chipotle red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon cumin seeds (NOT ground cumin)
  • 12-ounce bottle pale ale beer. This time around, I used Widmer’s Pale Ale.

Preheat oven to 350 F. Lightly coat a 9″ pie dish with cooking spray.

In a large bowl, whisk together the flours, baking powder, sugar, and salt. Add the cheese and mix well.

If you want the vegetables a little bit browned (like I did), use a pan that can store a lot of heat, like cast iron or stainless steel. Saute the bacon in a small frying pan until well-done but not blackened. Pour off any excess fat, and add the onions, bell peppers and corn to the frying pan with the bacon. Continue to saute until onions and bell peppers have softened, about 5-8 minutes. Add in the chipotle red pepper flakes, dried oregano, and cumin seeds. Continue to cook, constantly stirring, until spices are fragrant and vegetables have begun to brown.

Add the bacon and vegetable mixture to the flour mixture and start stirring immediately. Mix well. Add the beer and mix well. Transfer the batter to the prepared pie plate, smooth the top and bake for 25-30 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool completely. If left in the pan too long after the 10 minute cooling period, the bottom of the loaf may become soggy.

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