Wednesday, April 07, 2010

Bread Recipes

As promised, here is the recipe for the Beer Bread. I think I might have already mentioned that I made this bread twice now (I didn't get photos before we ate the second loaf this weekend...). The second time around I used a nut beer and whole wheat flour, and it really did bake a completely different loaf! I'm already looking forward to experimenting with different types of beer, in particular some wheat beers, which are my favourite.  In any case, try it out yourself and feel free to let me know how it goes!

Ingredients for Beer Bread
2 3/4 cups flour
2 tbsp sugar
2 tbsp baking powder
1 can/bottle of beer (room temp if possible)
1 tsp salt
1/4 tsp oregano
1/4 tsp thyme
pinch of dillweed
  1. Mix dry ingredients.
  2. Add beer and mix thoroughly.
  3. Pour into greased bread pan, smooth out, and bake at 375 degrees for 50-60 minutes, or until bread knife comes out clean.
I didn't have any dillweed at home so I obviously did not to include it. I bet you could easily mix up the herbs to include the ones you like. And just looking at the picture again, I bet you could add nuts or seeds to add to the taste. It makes a pretty dense bread, perfect for toasting and loading with peanut butter... I'm thinking I'm going to have to whip up another loaf soon!

Corn Bread
I thought I would also share with you another favourite bread to make - corn bread! I bake this for Matt regularly for him to enjoy at the office when he doesn't have time to eat breakfast at home. I love making them in little loaf pans; they are easy for him to grab one and go. Plus, they keep in the freezer quite nicely! Microwave a few seconds on high, smear with butter, and voila! Breakfast on the go. I especially love the crunchy texture that the corn meal adds to the batter. This recipes is more of a muffin, so it doesn't include any yeast, and again, you don't even need a mixer to whip up a batch!

Ingredients for Corn Bread Muffins
1 cup plain flour
1/4 cup sugar
1 tsp salt
1 tbsp baking powder
1 1/2 cups cornmeal or polenta
1 1/2 cups milk
2 eggs
1/2 cup butter, melted
  1. Preheat oven to 400 degees Celsius
  2. Sift flour, sugar, salt, and baking powder into mixing bowl. Add cornmeal and stir to blend. Make a well in the centre.
  3. Whisk together milk, eggs, and melted butter. Pour into the mixture and stir until blended; do not overmix.
  4. Pour into a greased loaf pan, or individual muffins molds lined with paper.
  5. Bake for about 25 minutes for muffins, 45 minuts for bread, or until bread knife comes out clean (times will vary depending on what size loafs you makes).
  6. Serve hot or at room temperature with butter!

We had these corn muffins last night with some homemade potato soup - the perfect compliment.


  1. I'm definitely going to try your cornbread muffins. I've had a bag of cornmeal sitting in my pantry for ages! Thanks! :)

  2. Just a little FYI... I add a can of creamed corn to my corn bread -- yummy and moist! (What else would one use creamed corn for?!?!?)



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