Cooking with beer: Odell Double Pils beer bread

August 29, 2011


As I await an official Odell Brewing beer dinner in the Twin Cities (I am told I missed one last year and if I think about it, I perhaps vaguely remember its announcement), I decided to do my own mini-dinner at home centering around the baking of a loaf of Odell Double Pilsner beer bread, to serve with the vegetables I grilled and roasted last night.


Odell Todd gave me the recipe when I went to a beer and cheese pairing Wednesday night. Turns out he had made the three loaves of the bread that they served. I only had a taste because I got there a little later, compared to the whole slices that were served earlier. Todd assured me it was easy, and indeed, it only has three ingredients:


3 cups self-rising flour
1/2 cup sugar
12 ounces Odell Double Pilsner

Combine ingredients in a large bowl. Spoon into buttered pan. Bake at 350°F for 50 minutes, brush with butter, bake for 5 minutes more.


I decided to make it with whole wheat flour, because I try to avoid the processed, white versions of things if at all possible. So I did:

3 cups whole wheat flour
1/2 cup sugar
4-1/2 teaspoons baking soda
1 teaspoon salt
12 ounces Odell Double Pilsner

I baked at 375°F for 50 minutes, brushed with butter, baked for 5 minutes more.


If I made it again with whole wheat flour, I would use 6 teaspoons of baking soda and less sugar, maybe only 1/4 cup, as well as use my smaller loaf pan. Or just use white, self-rising flour. It tasted good but I was disappointed that it didn’t rise up higher than the sides of the pan. I do realize that “whole wheat quick bread” is probably an oxymoron.


I cut a couple of slices, topped them with thin slices of feta cheese, and baked for 10 or 15 minutes and broiled to brown. I served with my leftover vegetables and had a nice meal.


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