Beer Bread

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I agree with the other comment about being salty. Next time I will try 1/2 teaspoon. Also I baked it in a glass loaf pan ... crust came out tough. It also took much longer to get to the 210 degrees F. Could be the glass pan. Next time I will try with a metal loaf pan. Overall it was tasty, especially toasted with butter.

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I will try this again, but will use half the salt.

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I used a bottle of my homebrewed nut brown ale, and it came out perfect. My wife can't stand the taste of beer on its own, but likes beer-cheese soup, so she was willing to try this out. She loves it as much as I do. Now we're just trying to figure out what to put it with...

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I made this bread with Samuel Adams Octoberfest and it was delicious. I know it's not an ale but it's what I had in the house and I figured it's autumn flavors would go well with the bread and cheese. I was right.

Also, I skipped the sunflower seeds and opted instead to top the loaf with more cheese after I had it in the loaf pan. All in all this is a really quick recipe that yields a very tasty loaf of bread.

I'm making a batch of Alton's Pressure Cooker Chili right now and I used a bottle of Sweetwater 420 Ale. I'll be making a loaf of this bread with the same beer to go with it.

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I tried this for the first time tonight, as change of pace from the usual cornbread mix. A couple of my measure weren't perfect and I used a good quality microbrew lager (all I had in the house, and it was FANTASTIC!!! Frankly, you could use any beer you enjoy drinking straight up.

The flavor was killer good and it's so easy, it would make a good recipie for a novice cook. It had a nice crust and very moist and chewy inside.

I guess next time I go to a pot luck or football party, I'll have to make a loaf (or two!

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I even double checked the amount of salt, but was horrible. The only thing i can think of why this was so bad is that we make our own beer, and i used a wheat brew. With such high ratings and reviews, I'm uncertain why such a poor result.

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I bought a loaf pan specifically to make this recipe. I managed to forget the baking powder until it had been in the over for a couple minutes, so I hastily grabbed it out and scooped the dough onto the nearest thing I had, which was a paper plate, quickly added the baking powder, and mushed it around quickly with a spatula, before reloading the pan and returning it to the oven. Then I realized I had used a teaspoon instead of a tablespoon, and grabbed it back out of the oven a second time, did my best to work in the rest of the baking powder, and back into the oven it went. It still turned out excellent: nice and crusty outside, moist and cheesy inside. I expected it to be a bit tough after being put through everything that it had been, but it wasn't at all. I expect it to be

I used a regular brown ale, rather than pale, and I could tell it was a beer bread, but it wasn't as pronounced a flavor as I expected. Also, I used 1/2 tsp of dry dill instead of the requisite amount of fresh, and it was fine; could probably have used a little more even. Still delicious, though, and so easy that I have no reason not to make it again.

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The first time I tried making this, I used a pale ale since that's what was suggested in the episode, despite the fact that I don't really like the taste of pale ale. When it was done, it smelled and looked delicious, and had a great soda bread texture. But I didn't really like the taste - it tasted too much like pale ale - what a surprise! :-

Next time I will just forget about what I think goes well with the cheese and bread, and stick with a beer I really like. Besides, what beer *doesn't* go great with cheese and bread?? I also have a feeling that some roasted garlic added to this would really enhance it, so I might try that too.

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Great recipe, Alton, and perhaps the simplest application of the muffin method there can be (next to, well, muffins. I also omitted the dill (just not a spice I prefer, and I sprinkled cheddar cheese on top before baking in order to add a little color to the top of the bread (it will brown, so don't add if you expect melted cheese. I loved the texture and flavor of the bread, and I do believe it is well-suited for customization (as most of your recipes are, god bless you.

Suggestion: after a couple days, this will begin to go stale, so slice the remainder into half-inche slices, make an aluminum foil "pan", lay the slices down, and toast in a 375-degree oven for 5-10 min....just added butter (or better yet, herbed butter and enjoy....makes a wonderful addition to breakfast!

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Imagine eating a gooey grilled cheese sandwich while drinking a beer...that's what this bread captures! It's probably the easiest bread recipe possible...no yeast involved, no resting period. Just mix together the ingredients and stick it in a bread loaf pan and you're done. Definitely worth making but FYI don't skimp on choosing a good sharp cheddar cheese and a good pale ale you like drinking. The beer is 50% of the bread and the cheese is around 20% of the bread....so choose the good stuff.