Friday, January 25, 2013

Beer Bread, Beef and Cheese Sliders

That was lunch today and today’s Superbowl menu recipe.

Yesterday I tried this very simple beer bread recipe. No Sam Adams on hand, so I used Yuengling ; ) I baked two mini loaves and used a cleaned out Coco Lopez can to bake a beer bread cylinder. For lunch I sliced disks of the bread, schmeared it with Port Salut cheese and topped with some braised beef I had pulled out of the freezer. And it did not suck.

I was very hungry and did not manage to take this without a shadow. But you can tell it was really really good, right?

This bread recipe is so easy and I wanted to try a quick way of making my slider rolls. So I found a long lost can of Coco Lopez in the pantry and opened it, contemplating a rum and pineapple juice concoction. Apparently I bought that Coco Lopez in college because it was time to lay it to rest. Down the drain in went and I scrubbed the can (leaving the bottom on). Next time I will start with a new can of CL and a frothy adult beverage.

 
The CL can is a bit skinnier than a a standard soup can and I think more of a slider size.

I set the oven to Warm and got to pulling my bread ingredients together. Nice short ingredient list.

Then I stirred the ingredients together for three minutes or so with a wooden spoon until it was pretty smooth. I decided not to worry about having a few lumps.

And in the time it took to take my picture a few of those ‘lumps’ popped open, so I’d say get it pretty smooth and let it sit for just under a minute, stir once more and pour into a loaf pan.

This recipe is the right amount for one loaf pan, or you can do smaller loafs or cylinders for mini sandwiches. It was the right amount for one cylinder and two mini loaf pans. After drinking enough Coco Lopez beverages I’m assuming this recipe will yield three to four cans.

Just pour the batter into your greased pans and let sit in the warm oven for 15 minutes. Then pull them out, turn the oven to 375 degrees and return the them to the oven for 30 – 40 minutes. Mine only needed 30 minutes because they were in smaller pans. After they cooled I put them in tupperware in the fridge. Just pull out in time to get to room temperature, or zap in the microwave or 10 seconds to get the chill off.

Then I sliced the cylinder thinly and made one sandwich just with beef. Beer and beef. Good. Beer, beef and cheese. Really good. It will also work with ham and cheese, pulled pork, turkey and it’s great on it’s own.

Print

Super Fast Beer Bread in Coco Lopez Can

Yield: 1 loaf or 3-4 cans

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: about an hour

Ingredients:

3 cups self rising flour
1 Tbsp sugar
2 Tbsp honey
1 lager

Directions:

- turn oven to warm, or lowest setting and coat loaf pan or cans with nonstick spray
- mix ingredients in a bowl with a spoon
- pour dough into pan(s) and put in the oven for 15 minutes
- remove dough from oven to the counter and turn oven to 375 degrees
- when oven gets to temp return the the dough to the oven and cook for 30 to 40 minutes

I found this recipe on readynutrition.com

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