{"id":78,"date":"2008-03-05T23:13:50","date_gmt":"2008-03-06T05:13:50","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/2008\/03\/05\/beer-bread\/"},"modified":"2008-03-05T23:13:50","modified_gmt":"2008-03-06T05:13:50","slug":"beer-bread","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/03\/05\/beer-bread\/","title":{"rendered":"Beer Bread"},"content":{"rendered":"

This time I used a recipe from Rebecca Rather’s The Pastry Queen<\/a> cookbook I stole<\/strike> borrowed<\/em> from my mom.\u00c2\u00a0 This is one of those cookbooks that I can just sit and read like a novel.\u00c2\u00a0 It’s got great pictures, great recipes, and interesting notes about each recipe.\u00c2\u00a0 Ms. Rather really seems like someone you’d like to be friends with.\u00c2\u00a0 Her bakery, Rather Sweet, is just a hop, skip, and a jump from here in Fredericksburg, Texas, and she used to live and work here in Houston.\u00c2\u00a0 My parents have been to her bakery and experienced first-hand some of the divine desserts featured in this book.\u00c2\u00a0 Hopefully I’ll get there someday too, but The Picky Apple is a homebody, and not big on traveling.\u00c2\u00a0 (Raise your hand if you are surprised…)<\/p>\n

I’ve made beer bread several times before, and when I saw this recipe in the “Lunches and Light Dinners” section of the cookbook, I knew it would be a perfect side for the entrees I’m serving this week.\u00c2\u00a0 Beer bread is simple and delicious, and best served hot from the oven.\u00c2\u00a0 For the beer, I used Shiner Bock<\/a>, which is made in Shiner, Texas.\u00c2\u00a0 Shiner is halfway between Houston and San Antonio, and is home to the infamous Bocktoberfest, a celebration of beer and music.\u00c2\u00a0 This is my entry into Emiline’s St. Paddy’s day Pub Crawl<\/a> event.\u00c2\u00a0 This is her first time hosting a blogging event, so go check out her blog, Sugar Plum<\/a>, on March 20 to see the roundup of recipes containing beer and liquor!\u00c2\u00a0 And be sure to check out all of the other great dishes she’s created and written about on her blog.<\/p>\n

I made two easy variations for the bread: Jalepeno Cheddar Beer Bread and Ground Beef and Monterey Jack Beer Bread.\u00c2\u00a0 At one of our favorite BBQ joints<\/a>, they serve a jalepeno cheddar bread that The Picky Apple loves.\u00c2\u00a0 So I thought I’d just throw some jalepenos and cheddar into one batch of the beer bread to make it extra yummy and spicy.<\/p>\n

The other variation came about because I’ve been thinking lots lately about bread made with ground beef and cheese that I tasted once upon a time.\u00c2\u00a0 I can’t for the life of me remember where I tasted it, but I know it was homemade and not from a restaurant.\u00c2\u00a0 I discussed this with my mom, and she swears she never made any like that.\u00c2\u00a0 It is really driving me crazy that I can’t remember.\u00c2\u00a0 Maybe I just dreamed about it.\u00c2\u00a0 So that’s the inspiration for the other variation, the Ground Beef and Monterey Jack Beer Bread.<\/p>\n

\"beer-bread.jpg\"<\/a><\/p>\n

Beer Bread<\/h4>\n

from The Pastry Queen<\/a>, by Rebecca Rather<\/p>\n

Ingredients:<\/p>\n