Best Sara Moultons Beer Bread Recipes

Herbed White Soda Bread image

Provided by Food Network

Time 1h

Yield 1 loaf

Number Of Ingredients 5

3 1/4 cups unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons plus 2 teaspoons freshly chopped herbs, such as rosemary, sage, thyme, chives, and parsley
12 to 14 ounces buttermilk

Steps:

Preheat oven to 450 degrees. Mix all the dry ingredients together in a large bowl, make a well in the center and pour all of the buttermilk in at once. Using 1 hand, stir in a full circle starting in the center of the bowl working towards the outside of the bowl until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, a matter of seconds, turn it out onto a well-floured board. WASH AND DRY YOUR HANDS. Roll dough around gently with floured hands for a second, just enough to tidy it up, flip the dough over. Pat the dough into a round about 1 1/2-inches deep. Sprinkle a little flour onto the center of a baking sheet and place the loaf on top of the flour. Cut a deep cross on it with a sharp knife, prick the four sections to let the fairies out. Let the cuts go over the sides of the bread to make sure of this.
Bake in preheated oven for 20 minutes, then reduce the heat to 400 degrees for 20 minutes, or until just cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow. Cool on a wire rack.

Cheddar Beer Cornbread image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 10

1/2 cup 1 stick unsalted butter
2 cups all-purpose flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1 cup plus 1/2 cup shredded sharp cheddar cheese (divided)
One 12-ounce bottle good-quality beer (I use Blue Moon wheat beer for this recipe, and it's perfect)

Steps:

Preheat oven to 350 degrees Fahrenheit. Place the stick of butter in an 8-inch by 8-inch baking dish and place it in the preheating oven just until the butter melts.
Carefully remove the baking dish from the oven and remove six tablespoons of the melted butter. Set aside.
Swirl the pan to distribute the remaining two tablespoons of butter.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, dry mustard, and smoked paprika. Sprinkle in 1 cup of the cheddar cheese and whisk until blended.
Pour the beer over the flour mixture and stir until just blended. The dough will be wet, loose, and sticky.
Sprinkle the remaining 1/2 cup cheese over the top.
Pour the dough into the buttered 8-inch by 8-inch baking dish and spread evenly.
Pour the six tablespoons of melted butter over the top.
Bake for about 25 minutes until the middle is set and the top begins to turn golden brown.