Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Bisquick Beer Bread
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Enjoy freshly baked beer bread in no time with our quick and easy recipe using Bisquick. With just a few simple ingredients, you can make a hearty and flavorful loaf using your favorite brew.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
6 reviews
ingredients
4 cups Bisquick
4 teaspoons sugar
12 ounces beer
directions
Grease a loaf pan.
In a bowl, mix together the Bisquick, sugar, and beer until it makes a smoother batter. Pour into the greased loaf pan and cover lightly with plastic wrap. Let sit in a warm, draft-free place until the batter doubles in size (about an hour).
Preheat the oven to 350 degrees F.
Remove the plastic wrap and place the pan in the oven and bake at 350 degrees F for 45 minutes or until lightly browned and cooked through.
Remove the pan from the oven and place the pan on a rack to cool.
nutrition data
173 calories, 5 grams fat, 27 grams carbohydrates, 3 grams protein per slice.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
March 23, 2008
I only had Sam Adams Light in the house, which was apparently not a good choice for this recipe. I mixed it and let it rise for 40 minutes. There is no baking time on the recipe so I baked it for 40 minutes and checked it. The crust seemed fine but the center was not done. I kept checking it every ten minutes thereafter but still the center never seemed fully done even though the crust eventually burnt. Maybe a more experienced baker could figure that one out. It tasted bland anyway. I would definitely use a different beer and the add-ins suggested by the other reviewers.
February 23, 2008
I combine this with another recipe here. Clean out the cupboards modification. I used what I had left Italian seasoning and parmesan cheese. Instead of beer, I used the yeast (1 tbsp) that I recovered from the last batch of beer (scottish ale) I made and added about 6 oz water. Let rise for 1 hr. spread thin to make focacia bread.
October 25, 2007
Though I am a country boy and I make mine in a cast iron skillet, not baked in the oven, the recipe is the same, and the results are very tasty. Try with chili once and you'll make it every time.
August 14, 2007
While I'm a decent cook, baking is very much not my thing. We are a 'beer-snob' family, though, and this recipe seemed like a great way to burn up the random odd bottles we accumulate over time. I did try it w/ a hefeweizen, and even with my awkward baking style it turned out yummy! It was especially tasty when served as a slab under spicy, smoky slowcooker BBQ chicken, drenched in sauce. =)
October 25, 2006
It was very easy and seemed like a fool-proof process. I think with Hefeweizen beer, the bread would rise more, but even with a regular beer, it came out as good or better than most bread-machine mixes I've made -- which is saying a lot for just mixing Bisquick and beer!
October 11, 2005
Very Very Yummy & Simple from start to finish..I tryed adding half a onion and two cloves of garlic sauted and about one cup of shredded cheese to my loaf..Yum Yum Yum