Home Cooking

The Best Way to Use Leftover Beer

May 22 2012 - 10:14 AM

BeerbreadThere’s nothing better than cracking open a cold bottle of locally crafted beer on a warm Chicago day. Well, except eating it. If you can drink your beer and eat it too, why not? If you’re craving a simple savory bread, you can whip up this parmesan honey beer bread in just a few easy steps. It’s hearty, flavorful and has a wonderful crunch on top.

If you like some extra spice, grated pepperjack would make a perfect substitution. I’m sure you would get a much different flavor depending on what type of beer you use. If you want a milder flavor, use a lighter beer. I went seasonal with some of Goose Island’s Summertime beer, and I thought it was the perfect beer for the job. Just be very careful not to overmix this dough at all, or your bread will get heavy and dense.

Parmesan Honey Beer Bread
Adapted from Butter Me Up Brooklyn
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole-wheat four
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup honey (you might want to add a bit more if you like it sweeter)
  • 2 tbsp cornmeal
  • 1/4 grated parmesan cheese
  •  2 tsp dried thyme
  • 1 tsp red pepper flakes
  • 1 bottle of beer (such as Goose Island Summertime)
  • 3 tbsp butter
  • 1 tbsp minced garlic
  1.  Preheat oven to 375 degrees F. Melt the butter in a saucepan with the garlic, until mixture starts to foam. Set aside.
  2. Mix together all dry ingredients, including the thyme and red pepper flakes. Then, carefully fold in beer. You don’t want to overmix here.
  3. Pour into a prepared 8×8 or 9×9 pan. Pour butter and garlic mixture over the top and brush to coat evenly. Bake for about 35 minutes.

I found this bread to be a bit bitter from the beer and the wheat flour, but it was much more enjoyable hot. Spread with butter, cheese or just enjoy it plain with a cold beer of your choice.

–Marly Schuman

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