Hopp Diva's Blog

HOPS IT'S NOT JUST FOR DRINKING. RECIPES FOR COOKING WITH HOME BREW, MICRO BREW AND CRAFT BEERS

Beer Banana Bread January 19, 2019

Beer Banana Bread you ask?  Why yes, she replies!!!

I came up with this recipe a few years ago and I tweak it on a regular basis.  Each time I make it I keep thinking I change one little thing to improve it even when my husband Forrest says it quite tasty.  Of course he doesn’t mind when I continue to make the different varieties either.

You can use what ever beer you like but I highly recommend that you do not use an IPA.  I have found they are just too bitter with this recipe.  I like using a stout or porter or even a Christmas style beer.  If you have access to a banana beer you can use that or probably any fruit style beer,  Just have fun with the recipe and let me know what you create!

1 3/4 cup flour

1/2-3/4 cup sugar (depends on beer)

1 1/4 tsp. baking powder

1/2 tsp. soda

3/4 tsp. salt

2 large eggs

2 mdeium bananas smashed

1/2 stp. banana flavoring

1/3 cup oil

1/4 cup room temp beer

Spray a bread pan with cooking spray and lightly dust it with flour

In a bowl combine the flour, sugar, baking powder, soda and salt.  Whisk this all together.

In a mixing bowl place the eggs, bananas, oil, banana flavor and beer.  Gradually stir in the flour mixture.  Stir only until incorporated – over mixing will cause tough bread.

Pour into a prepared pan and bake at 350 for about 45/50 minutes   Time will depend on the oven and if you use a glass pan or metal one.

Side note:  I find if I let the bananas get really ripe (blackish) the flavor profile is lost so don’t let your bananas get too dark

 

You can find this recipe and many others on the side bar of the web site.

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Maple Bacon Biscuits May 20, 2013

Filed under: Bread & Muffins,Breakfast — Hopp Diva @ 11:05 am

I’m sure when you first read the title of this recipe or you read the face book post you probably thought I went off the deep end or at least went of the reservation!  But alas I did not.  What I did was take an awesome recipe and make it a bit lower in fat but the biscuits still  had wonderful flavor!  I chose to use Pioneer Biscuit Mix but you can use what ever your favorite mix is.  You follow the typical recipe but add just a couple of things to get the maple, bacon flavor.

When you are adding the liquid they require, replace some of that with 1/4 cup of good maple syrup.  Just before the biscuits are totally  mixed  together (be sure not to over mix or they will be tough), f0ld in some turkey bacon bits or other bacon bits by Oscar Mayer (I gave these a great review in one of my earlier blogs).

Roll out the biscuits and cut with a thick round 2″-2.5″ cookie cutter.  Bake according to directions on box.  As the biscuits bake make a maple glaze to brush on the biscuits when them come out of the oven.  Be sure to serve warm, although they warm up nicely for eating later.  I omitted the glaze and used them for BLT’s and my husband was a very happy man!

1/2 cup powdered sugar
1/4 cup maple syrup
1/2 teaspoon vanilla extract

maple-bacon-biscuits

 

Beer Banana Bread October 2, 2012

                

This recipe is so awesome!!  I wanted to make sure I had everything exact before I passed it along.  After talking with a reader last week I became gun shy about my banana bread recipes.  She informed me her’s didn’t turn out but I think what happened is she didn’t let it bake long enough.  It is soooo important to test your oven temp with a separate thermometer but if you  don’t do that, set the time for at least 5 minutes less than the recipe calls for and then add time from there.

The first batch I made of this bread was eaten before I had the chance to even try making the french toast out of it.  So I had to make more with some of my bananas I keep stored in the freezer but after the batch I made again last night I’m out of my banana stock!  There were so many requests for the bread I had to make little loves for everyone (hope they don’t mind).  I hope you enjoy this recipe as much as everyone that has tried it.     Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Beer Banana Bread

1 3/4 cup flour

1/2 – 3/4 cup sugar (quantity depends on type of beer)

1 1/4 tsp. baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 cup egg beaters

2 medium bananas smashed

1/4 tsp. banana flavoring

4 Tlb. Blue Bonnet Lite melted

1/4 cup room temp beer (no IPA – too bitter with the hops.  I used my a brown ale and I tried a lager but with the lager you do need to add full amount of sugar)

Spray a bread pan with butter flavored  Pam and lightly dust it with flour.

In a bowl, combine the flour, sugar, baking powder, soda and salt . Whisk together.  In a mixing bowl place egg beaters, bananas, melted oleo, banana flavor and beer.  On low speed mix all the wet ingredients together.  By hand mix the dry ingredients.  Stir only until incorporated – over mixing will cause tough bread.

Pour into prepared pan and bake at 350 for about 45-55 minutes

Beer Banana French Toast

Slice bread to desired thickness.  Dip each slice into some egg beaters.  Lay each slice into a frying pan that has been sprayed with butter flavored Pam.  Brown each side and serve with warm maple syrup.  Lots of great flavors will be happening in your mouth!

Beer Banana Bread French Toast

 

Spent Grain Beer Bread July 12, 2012

I know that I have already posted one beer bread recipe that has spent grain but I wanted to share one more with you.  This one is a bit more involved and has some brown sugar in it.  Very good also but you can be the judge, try one version and then try the other.  Remember it’s always fun to experiment when you cook/bake, don’t be afraid.   Enjoy!!  For comments/questions contact ramona@lowfatdivablog.com

 

Spent Grain Beer Bread

2 cups spent grain

1.5 cups warm water

1 package dry yeast

1/3 -1/2 cup brown sugar (depending on the type of spent grain you use)

3-5 cups bread flour

Proof you yeast in a bowl with the water and sugar for 1 hour.  In stand mixing bowl with dough hook add the grain, mix a bit and then add your starter.  Add enough of the flour to have a smooth, non sticky dough.  Cover with cotton towel and let raise in a warm, non drafty area until double in size.

When dough is ready, make into size and shape of loaf that you want (round, oblong).  Place onto a sprayed sheet that has been sprinkled with corn meal.  Let rise again while your oven comes up to temp.

Bake bread 375 degrees for about 30 – 35 minutes.  Should be solid sound when you tap on it.

 

Easy Spent Grain Beer Bread July 2, 2012

This recipe is not only easy, you can be extremely creative with it.  Well, that is in the sense of flavor, anyway.  Very few ingredients which is nice and you will probably have them on hand in the pantry.  The other nice thing about this bread, anyone who is dairy intolerant can also enjoy the bread since there isn’t any milk or eggs in the recipe.  The hardest part of this recipe is the waiting!

For the liquid in the recipe I have used both water and beer but you need to be careful with the ratio that you choose.  Too much beer and your spent grain can produce a bitter after taste in the bread.  You also need to be sure that you don’t use any spent grain where you have just made a quite hoppy IPA.  If you do choose to use the grain from that brew, be sure to add some brown sugar or honey to sweeten up the dough.

The bread in this picture was made from the spent grain I had making my Raspberry Wheat beer.  I added some mini chocolate chips in one batch and some dried fruit with about 2 Tlb. of honey in the second batch.  Absolutely delish.   Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Easy Spent Grain Beer Bread

1/4 – 1/2 cup of spent grain warm or at room temp.  (not cold from frig)

1/2 tsp. salt

1 Tlb. yeast

1 1/2 cup water/ or combination of water/beer

3 1 /2 cups flour

In your mixing bowl, place the spent grain and  1 cup liquid that you will be using.  Turn on the mixer with dough hook attached and leave on as you prepare your other ingredients to let water and grain incorporate.   Add yeast to the 1/2 cup of warm liquid to dissolve, pour into bowl with water and grain.  Add salt or any other spices you would like to use at this time.. Add flour in 1 cup at a time.  The dough may “appear” stiff or it could “appear” quite soft, this will depend on what you use for your liquid.  No worries, just follow the recipe.

After you have added all the flour, take mixing bowl and place a cotton towel over the top of the bowl and set some place to rise until the dough becomes double in size.   Once the dough is ready, sprinkle some flour on your work surface and place dough there.  If the dough feels quite soft/sticky, just roll the dough around in the flour so that it’s easy to handle.  You can divide the dough at this time and add any other ingredients you want ( raisins, chips, dried fruits, etc.).  Form the dough into an oblong loaf or a round loaf.  Place on a baking sheet that has been sprayed liberally with Pam Butter/Olive Oil and dusted with corn meal.  Cover your dough and let it rise while your oven comes up to temp.

Bread is baked at 425 for 35-40 minutes, depending on your oven.  Before you bake your bread, place a pan of water on the shelf below, this will give the bread a crunchy outside and tender inside.

With other spent grains I have made breads with garlic, rosemarry and even a spicy bread with hot pepper flakes!  Be creative, just be sure to add some honey/sugar if you use any spent grain from a hoppy brew.

 

Seriously…..Bacon Bread – Oh Yea! February 20, 2012

Ok, I caved and made some bacon bread for my husband and no, I didn’t use turkey bacon but the real thing for him!  One would have thought the man was in heaven.  He could smell the bread when he came home from work on night and could hardly contain himself waiting for it to bake.  Now, you need to know that my husband is not the bread person that I am, he actually could care less about most carbs except for doughnuts and now bacon bread!  Again, I made the mistake of not having my camera out so I could take picture because before I knew it the bread was gone – no not by just him but everyone who happen to come through the door that day.

So here is my warning to you, if you, your family or your husband likes bacon….look out this bread will not last!  Plus, it makes sandwiches that are out of this world!!!!  BLT’s – oh yummmmmmmm        Enjoy!   Comments/questions  ramona@lowfatdivablog.com

 

Recipe For Bacon Bread

1 cup warm water

3 cups white bread flour

2 Tlb. sugar

1 1/2 tsp. salt

3/4 tsp. dried sweet basil

1/4 tsp. garlic powder

1/3 cup cooked bacon that has been crumbled

2 1/2 tsp. dry yeast

 

Once you make this bread you will soon find it to be your families favorite!  Follow your bread machine directions for the order of ingredients (most follow the list exactly as it is).  You can mix a bit of the bacon juices in with the crumbled bacon before you put it in the bread machine, be careful not to get to carried away or you will be adding a great deal of fat to your bread!  I added just a small amount to keep the crumbled bacon moist and you will notice I didn’t add any of the normal butter to the recipe.  Set the machine for dough and when it has completed, turn the dough onto a lightly floured counter.  Knead the dough for about 2 minutes and then form the dough into a loaf.  Place in a pan that has been sprayed with olive oil Pam.  Cover and let rise until double in a warm place.   Bake 350 degree oven for about 30-35 min. or until brown on top and lightly brown on the bottom.     Warning – this bread can become addicting 🙂

 

Homemade Rum Raisin Rolls February 3, 2012

Filed under: Bread & Muffins — Hopp Diva @ 5:33 pm

These rolls are not like any you have had before (well I hope not). They are a very dense, not too sweet, delicious alternative to the typical cinnamon roll.  My mom gave me this bread machine recipe but she told me it was for a loaf of bread.  When I made it I switched things up a bit to make it more low in fat and discovered the dough would make a good roll, so that is what I did.  You can put a frosting on the rolls after they are baked if you choose to.  Don’t panic over the rum and who will be able to eat your delicious rolls because the alcohol is totally baked out of the raisins 🙂  Enjoy!!!  For comments/questions, contact me ramona@lowfatdivablog.com

Rum Raisin Dough

3/4 cup warm water

3 cups white bread flour

2 Tlb dry milk

2 Ttb brown sugar

1 tsp. salt

1 Tlb Blue Bonnet Lite

3/4 cup raisins soaked in dark rum over night

1/4 cup No Fat Half & Half

1/4 cup Egg Beaters

2 tsp. dry yeast

Soak your raisins overnight in the rum so they are full of flavor for you dough.  Do not drain the raisins until just before you put them in the bread machine.  Layer the ingredients as your bread machine directs but add the raisins either as the last ingredient (usually the yeast) or add them during the mixing cycle.  Set the machine for the “dough method”.

Once the dough has proofed the first time.  Remove the dough from the machine and place  on a lightly floured surface.  Knead the dough about 3 minutes.   Divide the dough into pieces and form into a roll shape (you can also roll the entire dough out to a 8×11 rectangle and roll up jelly roll style).  Place the dough pieces on a baking sheet that has been sprayed with Pam.  If have also placed the dough in large muffin cups.  Cover the dough up and let raise for 30 min or so.  Bake in oven of 350 for 25 minutes.  The time will depend upon how bit you make your rolls.  Do not over bake or they will be dried out.  The dough will be brown in color when you are preparing it.

I made a small batch of icing out of powdered sugar and No Fat Half & Half, with a small drop of almond flavoring.

 

 
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