Breads, Rolls, Comfort food, Parties
Pensacola Bay Brewery Little Napoleon Beer Bread
Joseph Nalbone
Original adaptation
URL: http://nalbone.us/recipes/
Servings: 24
Yield: 1 9X9 inch pan.
Preparation Time: 15 minutes
Cooking: 55 minutes
Start to Finish Time: 1 hour 35 minutes
Based on Alton Brown's Beer Bread
The original recipe called for a 12 ounce bottle of beer. I can only get the Little Napolean in a quart or if I ask really nicely and share the bread with the brewer, in a pint sample. Since I don't like IPA, but it makes the best beer bread, the recipe had to be upscaled to use 16 ounces. It was either that or throw 4 ounces down the drain, and let's face it, that's alcohol abuse! That my friends is why the measurments are a bit odd.
Ingredients
- vegetable oil spray
- 300 grams unbleached flour, all purpose
- 150 grams whole wheat flour
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 1/3 teaspoons sugar
- 1 1/3 teaspoons dill, basil, complete seasoning, or other seasoning as desired.
- 8 ounces shredded sharp cheddar cheese
- 2 each jalapeno pepper, diced
- 16 ounces Pensacola Bay Brewery Little Napolean IPA
Direction
- Heat the oven to 375 degrees F. Coat the inside of a 9x9 baking dish with the vegetable oil spray and set aside.
- Using a fork in a large bowl, whisk together the all purpose unbleached flour, wheat flour, baking powder, salt, sugar and seasoning until well mixed.
- Add the cheddar and jalapenos in turn. Stirring in to get them well mixed into the dry ingredients.
- Stir in the IPA, just to combine. It will have a thick batter consistency. (I find that mounding the dry ingredients and pouring the beer around the perimeter of the bowl allows for easier integration.)
- Spread the batter evenly into the prepared 9X9 baking dish.
- Bake in the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant read thermometer, or 55 minutes.
- Remove from the oven and cool in the pan for 10 minutes. Transfer to a cooling rack for 10-15 minutes before slicing and serving.
- Divide the bread into thirds, then slice each of third into normal thickness bread slices, reassemble and present as a whole. Serve as a snack. Especially good when served toasted over charcoal grill.
Variations:
- Instead of serving as a snack, prepare it in a 9X13 inch pan and cut into squares and split to use as a foccacia bread for sandwiches.
- For an italian twist replace the cheddar with Mozzarella and substitute 3 ounces chopped sun-dried tomatoes and sliced pepperoni for the jalapeno.
- Use bacon fat instead of vegetable oil spray. Warn your vegetarian friends and put the cardiologist on speed dial.
- Put a stick of butter in the pan, place the pan in the oven as it preheats. After the butter melts, pour all but two tablespoons into a temporary container. Use the two tablespoons to prep the pan and pour the remaining butter on top of the batter after adding it to the pan. Very rich!
Per Serving (excluding unknown items): 110 Calories; 3g Fat
(27.2% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary
Fiber; 10mg
Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.