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Description
This was my second attempt at a "Beer Bread".
The recipe I used which is below for your convenience came from here: [link]

I did modify it ever so slightly though, first of all I reduced the salt by 1/2 tsp. Secondly, when I bake this again, I'm going to reduce the heat by about 25° F

I've made these changes in the recipe below, if you want the original recipe, then use the link above.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Beer Bread w/yeast

This 1-loaf beer bread recipe is a beginner’s bread. It uses only one cup of the beer of your choice and has a lovely beer flavor after it’s baked. It’s great for snacking, football game munchies, and for dipping into a bowl of chili.
Prep Time: 1 hours, 45 minutes
Cook Time: 45 minutes
Ingredients:

* 1 package active dry yeast
* 1/4 cup warm water
* 1 cup beer, room temperature
* 1 tbsp cream cheese
* 1 tbsp sugar
* 1 tsp salt
* 3 cups bread flour

Preparation:

1. In small bowl, mix water and yeast. Stir until yeast is dissolved.

2. In large bowl, add beer, cream cheese, sugar, and salt. Pour in yeast and stir.

3. Mix in 2-1/2 cups flour. Turn out onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth.

4. Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size.

5. Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute.

6. Preheat oven 350 degrees F.

7. Form dough into 1 loaf. Put into buttered bread pan. Cover and let rise until double in size, about 30 minutes.

8. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.

9. Turn out bread and let cool on a rack or dishtowel.

~~~~~~~~~~~~~~~~~~~~
A few notes:
I really have to thank for the introduction to Beer Bread. She sent us a premix of her beer bread recipe. It's excellent, and I will be putting it up here in the future since she was kind enough to share the recipe with us. Unfortunately we ate it before I could photograph it! But like anything else I'll probably play with it a bit.

I'd like to point out, that I've made quite a few breads and usually when it comes to breads cooked in a loaf pan, they never seem to look right, this one does! You'll note in the photo that the top looks a little burned right on top. This is why I'm going to adjust the heat a little next time. The original recipe calls for a 375° oven.
I also prefer to make a single cut down the center and apply melted butter. The crust on this recipe is crispy, and light.
I used Guinness Extra Stout for the beer. If you use a lighter beer you'll have a milder beer flavor to it, and the bread itself will be lighter in color. The Guinness was perfect in my opinion.

Enjoy!

Description
This was my second attempt at a "Beer Bread".
The recipe I used which is below for your convenience came from here: [link]

I did modify it ever so slightly though, first of all I reduced the salt by 1/2 tsp. Secondly, when I bake this again, I'm going to reduce the heat by about 25° F

I've made these changes in the recipe below, if you want the original recipe, then use the link above.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Beer Bread w/yeast

This 1-loaf beer bread recipe is a beginner’s bread. It uses only one cup of the beer of your choice and has a lovely beer flavor after it’s baked. It’s great for snacking, football game munchies, and for dipping into a bowl of chili.
Prep Time: 1 hours, 45 minutes
Cook Time: 45 minutes
Ingredients:

* 1 package active dry yeast
* 1/4 cup warm water
* 1 cup beer, room temperature
* 1 tbsp cream cheese
* 1 tbsp sugar
* 1 tsp salt
* 3 cups bread flour

Preparation:

1. In small bowl, mix water and yeast. Stir until yeast is dissolved.

2. In large bowl, add beer, cream cheese, sugar, and salt. Pour in yeast and stir.

3. Mix in 2-1/2 cups flour. Turn out onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth.

4. Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size.

5. Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute.

6. Preheat oven 350 degrees F.

7. Form dough into 1 loaf. Put into buttered bread pan. Cover and let rise until double in size, about 30 minutes.

8. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.

9. Turn out bread and let cool on a rack or dishtowel.

~~~~~~~~~~~~~~~~~~~~
A few notes:
I really have to thank for the introduction to Beer Bread. She sent us a premix of her beer bread recipe. It's excellent, and I will be putting it up here in the future since she was kind enough to share the recipe with us. Unfortunately we ate it before I could photograph it! But like anything else I'll probably play with it a bit.

I'd like to point out, that I've made quite a few breads and usually when it comes to breads cooked in a loaf pan, they never seem to look right, this one does! You'll note in the photo that the top looks a little burned right on top. This is why I'm going to adjust the heat a little next time. The original recipe calls for a 375° oven.
I also prefer to make a single cut down the center and apply melted butter. The crust on this recipe is crispy, and light.
I used Guinness Extra Stout for the beer. If you use a lighter beer you'll have a milder beer flavor to it, and the bread itself will be lighter in color. The Guinness was perfect in my opinion.

Enjoy!