Best 2 Ale Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Ale bread is a bread that is made using ale, a type of beer. It is believed to have originated in the British Isles, where it has been enjoyed for centuries. Ale bread is typically made with a combination of ale, flour, and other ingredients such as sugar, butter, and salt. It can be made in a variety of ways, including baking it in a loaf pan, on a baking sheet, or even in a Dutch oven. Ale bread has a unique flavor that is slightly sweet and malty, and it is often served with cheese, soup, or stew. If you are looking for a delicious and easy-to-make bread recipe, ale bread is a great option.

Here are our top 2 tried and tested recipes!

APPLE-CINNAMON BREAD PUDDING WITH GINGER ALE SAUCE



Apple-Cinnamon Bread Pudding with Ginger Ale Sauce image

Provided by Sandra Lee

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

3 eggs, beaten
2 cups milk, cream, or combination
1 1/2 teaspoons rum extract
1/2 teaspoon salt
1/4 cup brown sugar
6 cups cinnamon bread, cubed (about 15 slices)
1 (20 1/2-ounce) can apple pie filling
1/2 cup raisins
2 packets apple cinnamon instant oatmeal (recommended: Quaker Oats)
1/2 cup ginger ale
1 package whipped topping mix (recommended: Dream Whip)
1/2 teaspoon ground cinnamon
1/2 teaspoon rum extract
1/4 teaspoon salt

Steps:

  • In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
  • For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce. Cover and chill until ready to use.

PUMPKIN ALE BREAD



Pumpkin Ale Bread image

My husband came home with some pumpkin ale the other day. It was Blue Moon brand seasonal pumpkin ale. The ale had a very spicy flavor. I thought it would be better for baking, even more so than drinking, because I typically prefer pumpkin ale that tastes more like pumpkin and less like pumpkin spice. ... if that makes...

Provided by Maggie May Schill

Categories     Other Breakfast

Time 55m

Number Of Ingredients 22

FOR BREAD
2 1/2 c all-purpose flour, sifted once
1 tsp baking powder
1 1/2 tsp baking soda
1 large egg, room temperature (yes only one)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 c white chocolate chips (or more if you like)
1 c dried cranberries (or more if you like)
2 tsp pure vanilla extract
1 c brown sugar, packed
1 1/4 c pumpkin puree, (fresh or canned)
1/2 c (1 stick) unsalted butter, softened
2 Tbsp sour cream
3/4 c blue moon pumpkin ale, chilled
FOR GLAZE
1/2 c blue moon pumpkin ale
2 Tbsp unsalted butter
1 c powdered sugar
1 tsp pure vanilla extract
2 1/2 c white chocolate chips

Steps:

  • 1. Preheat oven to 350'F Grease two standard bread loaf pans. Set aside.
  • 2. In a medium mixing bowl sift together: flour, baking soda, baking powder, cinnamon, nutmeg and salt to create your "dry mixture".
  • 3. In a large mixing bowl cream sugar and sour cream with brown sugar until completely incorporated to create your "wet mixture".
  • 4. Incorporate pumpkin puree into the wet mixture until smooth. Beat egg in a small bowl together with vanilla extract. Add egg mixture to wet mixture, beat until completely smooth.
  • 5. Beat ale into wet mixture slowly. Beat for about 30-45 seconds to get the wet batter nice and light.
  • 6. Slowly add dry mixture to wet mixture. Add it in 4ths, completely incorporating each 4th until dry mixture is completely incorporated.
  • 7. Carefully fold cranberries and white chocolate chips into batter, being careful not to deflate the lightness of the batter as you fold.
  • 8. Pour out into loaf pans evenly and bake for about 40 minutes, or until golden brown and center is set.
  • 9. Cool breads completely on a wire rack when they are done baking. Do NOT turn the breads out of their pans until they are completely cooled. They are still cooking, even when they aren't in the oven.
  • 10. To make the glaze: Melt white chocolate with butter in a double boiler, or in a glass bowl over simmering water, stirring continuously to keep from burning.
  • 11. Bring ale to a boil, take off heat then stir in vanilla. Let ale sit for 2 minutes off of heat, then stir in powdered sugar.
  • 12. Slowly stir ale mixture into melted white chocolate, make sure ale is not hot, but just barely cool by the time you incorporate it, otherwise your white chocolate will turn liquid.
  • 13. Add additional powder sugar if the glaze is too thin to help thicken it up. Otherwise it should thicken up by itself as it cools. Pour glaze over bread. It can be stored up to 5 days.

Tips:

  • Use fresh, high-quality breading: This will result in a tastier and crispier crust. Alternatives include breadcrumbs from stale bread, crackers and cornflakes.
  • Use butter and/or oil when breading: This not only adds flavor but also helps the coating stick to the food better.
  • Don't overcrowd the pan: When frying or baking breaded foods, overcrowding the pan will prevent the food from cooking evenly and may also cause the coating to fall off.
  • Use a meat thermometer: If the food you're frying or baking is thick, using a meat thermometer is the best way to make sure it reaches a safe internal temperature.
  • Drain on paper towels: After frying or baking breaded foods, drain them on paper towels to remove excess oil and keep them crispy.

Conclusion:

Breaded foods are a staple in many cuisines around the world. When done right, they can be crispy, flavorful and delicious. By following the tips above, you can create perfect breaded foods that will be the hit of your next party or meal.

Related Topics