Ok, I like to try new things and experiment which sometimes mean I bring home a new beer to try. Some of these are absolutely wonderful and others . . . leave a bad taste in the mouth.
Those that we don't like then just sit in the refrigerator taking up space. For weeks.
So now I cook with them. I know wine people say "only use a wine you would drink" but usually when I don't like a wine or beer it is because it is too strong in something. Cooking dilutes those flavors, especially since I usually can't use enough to get a wine or beer flavor (the kids whine about it).
One of my favorites is Southern Living's Sweet Beer Bread.
Sweet Beer Bread
- 3 cups self-rising flour - I have also made it with half self-rising and half whole wheat BUT then you need to add some more leavening - like baking soda or baking powder but I don't remember how much
- 1/4 cup sugar
- 12-ounce light or dark beer (which is a bottle or can - really convienent for measuring)
Dump the ingredients in a bowl and stir. Pour into a lightly greased 8 1/2- x 4 1/2-inch loafpan.
Bake at 375° for 55 to 60 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Remove from pan, and cool on wire rack.
With the different beers, you get different flavors. I have made a couple that were slightly bitter because the beer was a bitter beer but most were very good. I am thinking that an Apple Jack beer would be really good with this, add some cinnamon and you have apple cinnamon bread.
Using beer this way works for me. Check out more Works for Me at We Are That Family.
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