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We had a party to go to this weekend where we were to bring an appetizer and a dessert. My wife made some cranberry and white chocolate chip cookies from a recipe on the back of the Ocean Spray package of dried cranberries. I wanted to do something a little more sophisticated and fun and so I turned to a recipe for beer bread that I saw Alton Brown make the other night on his "Fermentation Nation" episode of Good Eats.
The main flavors for this bread come from some dill, cheddar cheese and, of course, beer. AB recommended a good pale ale as opposed to a stout, or lager, that I see called for in many recipes. I decided to go with Ithaca’s Cascazilla, a monstrously hoppy brew. Here’s a picture of it…
Unfortunately, this bread was close to awful. I found it way too salty to begin with, but even beyond that it just didn’t have a good taste to it. I followed the recipe exactly including weighing my ingredients. The texture of the bread was perfect, so I am pretty sure I didn’t make any mistakes. I’m not going to even give you the recipe (though the link is above). The unofficial Hop Talk rating for this is a 1. So sad.
But the cookies were awesome!
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- Barney Flats Oatmeal Stout Review
- Brown’s Brewery – The Oatmeal Stout – Part III
- 2009: The year for cooking with beer?
- Brewer’s Alley
- Heavy Seas Hang Ten Weizen Dopplebock
