The Mailbox: Teri Watson

Published: Wednesday, Apr. 17, 2013 - 12:00 am | Page 5D

Golden beer bread

Prep time: 20 minutes

Cook time: 1 hour, 10 minutes

Makes 1 loaf, 12 slices

Dorothy Hurd of Sacramento was looking for a beer bread recipe.

We received a wide variety of bread recipes that call for beer as an ingredient. Elaine Snell of Fair Oaks shares this recipe, which contains jalapeño and pepper Jack cheese, giving this bread a little kick.

INGREDIENTS

1/4 cup diced onion

1/4 cup diced jalapeño pepper (wear gloves)

1 tablespoon olive oil

1 tablespoon minced garlic

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

2 teaspoons baking powder

1/4 teaspoon black pepper

One 12-ounce bottle Mexican beer, such as Dos Equis amber

1 cup shredded pepper Jack cheese

2 tablespoons unsalted butter, melted, divided use

INSTRUCTIONS

Preheat oven to 375 degrees. Coat a 9-by-5-inch loaf pan with nonstick spray.

Sauté onion and jalapeño in olive oil in a skillet over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute; set aside.

Whisk together flour, sugar, salt, baking powder and pepper in a large bowl, then form a well in the center. Add sautéed vegetables, beer and cheese to well. Stir until combined (batter will be thick).

Transfer dough to prepared pan, smooth top with a spatula. Brush 1 tablespoon of the butter over dough and bake for 35 minutes. Brush loaf top with remaining butter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes more.

Cool bread in pan for 5 minutes. Transfer loaf to a wire rack to cool completely, 1 to 2 hours.

Per slice: 203 cal.; 5 g pro.; 28 g carb.; 6 g fat (3 sat., 2 monounsat., 1 polyunsat.); 13 mg chol.; 350 mg sod.; 1 g fiber; 28 percent calories from fat.


Beer corn bread

Prep time: 20 minutes

Cook time: 20 minutes

Serves 9

Here is another beer bread recipe for Dorothy Hurd that calls for corn and cornmeal.

INGREDIENTS

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup corn kernels, canned, fresh or frozen (thawed)

2 tablespoons chopped green onions

1/4 cup sugar

4 teaspoons baking powder

1/2 cup milk

1/2 cup lager beer

1 tablespoon butter, melted

1/2 cup grated cheddar cheese

1 egg, hand-whipped

INSTRUCTIONS

Preheat oven to 425 degrees. Grease an 8-inch square baking pan.

In a medium mixing bowl, mix together cornmeal, flour, salt, corn kernels, green onions, sugar and baking powder.

Stir in milk, beer, melted butter, cheese and egg. Mix until combined. Pour into prepared baking pan and bake in oven at 425 degrees for 20 minutes.

Per serving: 189 cal.; 5 g pro.; 30 g carb.; 5 g fat (3 sat., 1 monounsat., 1 polyunsat.); 32 mg chol.; 435 mg sod.; 2 g fiber; 23 percent calories from fat.


HOW TO CONTACT THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 556-5625. Please include your full name, your city and phone number.

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