I used to love waking up early on a Sunday morning to find my Mom in the kitchen making bread. My Dad ate bread at every meal, so she made a lot. I remember sitting on the floor in front of the oven watching the bread bake through the little glass window. The way the house smelled during the baking process made us all wish that it would bake quicker.
I don’t always have the time to bake bread from scratch the way my Mom used to, but I still enjoy the way it smells and tastes.
Here are a few recipes using Bisquick and beer that save time without sacrificing taste.
Easy Bisquick Beer Bread
Using beer in bread recipes that don’t call for yeast yields a heavier, dense type of loaf. Depending on which beer you use, it may rise, but not the same as it would with baker’s yeast.The type of beer chosen for this recipe is based upon your preferences, and since most of the beer will evaporate upon baking, there’s no chance of getting tipsy after consuming it.
Ingredients
- 3 cups Bisquick
- ⅓ cup sugar
- 1 bottle beer
- 2 tbsp softened butter
- 2 tbsp shortening
Instructions
- Preheat oven to 375degrees. Grease a standard-size loaf pan with two tablespoons of shortening
- Mix the three cups of Bisquick, one-third cup of sugar, and one bottle of beer together.
- Place the dough into the greased pan and bake for forty-five to fifty minutes
- Melt the two table spoons of butter in a microwave-safe bowl and brush over the top of the warm bread
- Allow the bread to rest for fifteen minutes before slicing
Notes
This bread would pair well with a steaming bowl of soup or chili, and would also make excellent toast the next morning.
Tried this recipe?Let us know how it was!
Bisquick Brown Bread with Beer
My Mom was famous for her brown bread and would never divulge the recipe. When I moved away from home and went looking for the traditional brown bread, I was always shown where the whole wheat bread was, as if brown bread didn’t exist. I’ve taken bits and pieces of my Mom’s recipe and combined it with beer and Bisquick. This recipe calls for a small amount of yeast which, when combined with the beer, will act as a better leavening agent than just using the beer alone.
Ingredients
- 3 cups Bisquick
- ½ cup rolled oats
- ½ cup molases
- ¾ cup warm water
- ¾ cup beer room temperature
- ¼ tsp yeast
- ½ tsp salt
Instructions
- Stir the one-quarter teaspoon of yeast and three-quarter cups of warm water together
- Mix in one-half cup of Bisquick, cover, and leave to set in a warm spot for twenty-five minutes
- In the same bowl, add one-half cup of molasses, three-quarter cups of beer, the remaining two-and-a-half cups of Bisquick, one-half cup of rolled oats, and one-half teaspoon of salt
- Stir until well mixed (I prefer to put all the ingredients in my mixer on the dough setting for 5minutes)
- Once the dough pulls away from the sides of the bowl, cover and leave to stand in a warm spot for approximately an hour and a half to two hours to rise
- After the dough has risen, punch it down and place it into a greased loaf pan. Cover and let rise for an additional hour
- Bake at 375 degrees in a preheated oven for thirty to forty minutes. Let cool and slice
Notes
This bread pairs really well with a homemade crock of baked beans.
Tried this recipe?Let us know how it was!
Mexican Bisquick Cheesy Beer Bread
When I think of Mexican food, my mind automatically goes to tacos or quesadillas. I find any dish with that extra zing very appealing. Most of us think of Mexican food as being spicy, but it’s actually quite the opposite. If you have ever experienced true Mexican cuisine,you may find it to be bland when comparing it to the Tex-Mex type of dishes you may be accustomed to. Mexican cuisine is not overly seasoned, but very flavorful with the use of ingredients such as peppers, fresh heirloom tomatoes, avocados, limes, etcetera. (There are way too many ingredients to list).With that being said, I rarely correlate bread with Mexican food, but this recipe is a must-try.
Ingredients
- 3 cups Bisquick
- 2 tbsp sugar
- 6 tbsp unsalted melted butter
- 1 cup shredded cheddar cheese
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- 1 can beer
- ¾ cup sliced jalapenos
Instructions
- Grease a loaf pan and preheat the oven to 375 degrees
- Mix the three cups of Bisquick, two tablespoons of sugar, one-half teaspoon cayenne pepper, and one teaspoon of garlic powder together in a bowl
- Add one-half of the shredded cheese until lightly blended. In a separate bowl, mix four table spoons of melted butter with the beer
- Pour the butter and beer mixture into the flour mix, being careful to not over mix. (There may be lumps, but that’s ok)
- Place the thick batter into the greased loaf pan and smooth it out until even
- Add the remaining two table spoons of melted butter to the top and sprinkle with the leftover cheddar and sliced jalapenos
- You may have to cover the loaf with tinfoil for fifteen minutes before taking it out of the oven to ensure the cheese on top doesn’t burn
- Let the bread cool for twenty minutes before slicing
Notes
This bread tastes amazing and pairs well with chili, soup, or meatloaf.
Tried this recipe?Let us know how it was!
Bread consists of nothing more than flour, water, and a leavening agent. It’s the added ingredients that go along with this composition that create the delicious taste. History states that bread was first produced in Egypt, as far back as 8000 BC. With the vast skills Egyptians had for crafting beer, it’s really no wonder how the first loaf of sourdough bread came about. Other countries soon followed and began developing their own creations of bread. I hope you enjoyed reading this article and enjoy creating some of these fabulous recipes.
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