Beer Bread recipe - hot aftertaste?

Indiana Egghead · February 2011

Yesterday I made two loaves of the beer bread recipe posted in the Eggfest 2010 recipe list. It was a simple recipe with self-rising flour, sugar, beer and margarine. I followed the recipe and the loaves came out of the BGE beautifully. It taste great, too, but it leaves a hot aftertaste on your tongue. Anybody know why this is?
Thanks.

Griffin · February 2011

What type of beer did you use?

Indiana Egghead · February 2011

I used American Light. It's a new beer that my local liquor store recently started handling. I would say it's similar to Busch Light. I wondered if the type of beer would affect the taste of the bread. That's all I had on hand, though.

Fidel · February 2011

You're probably picking up more of a tingling astringent feeling than a 'hot' taste - and this is most likely from the chemical leavening agent in the self-rising flour.

If it's more of a spicy hot then someone spiked your flour, maybe with white pepper :ermm:

Morro Bay Rich · February 2011

That's not beer, that is colored water. :laugh:

Indiana Egghead · February 2011

You're right. It actually is more of a tingly feeling on the tongue. Maybe next time I'll try a different brand of flour. Thanks for your suggestion.

jbenny · February 2011

Use a better beer next time, it makes a world of difference. Mine had heat in it, but that was because of the chilies.

crghc98 · February 2011

It def. affects flavor.

TnVolKen · February 2011

Indiana Egghead wrote:

Yesterday I made two loaves of the beer bread recipe posted in the Eggfest 2010 recipe list. It was a simple recipe with self-rising flour, sugar, beer and margarine. I followed the recipe and the loaves came out of the BGE beautifully. It taste great, too, but it leaves a hot aftertaste on your tongue. Anybody know why this is?
Thanks.

That is very interesting, I submitted the recipe for 2010 Eggtoberfest recipe list. I have never had the hot aftertaste. What did you cook the loaf in? I would be interested to hear if you find the reason. Good luck.

Indiana Egghead · February 2011

I used two Pampered Chef stone loaf pans. Gave the bread a beautiful, light golden color all over. The bread raised about 1 1/2" - 2" above the pans. I like the recipe because it is so quick and simple. I'll use a better brand beer next time. Thanks for your response.

Indiana Egghead · March 2011

I need some help fellow Eggheads. I recently purchased the cast iron grate for my large BGE. Even when I do a "slow & low" cook at 250-275 degrees with indirect heat, the food tends to be overdone on the outside before being done on the inside. My supplier told me a possibility is that the nature of cast iron vs. the porcelain grate, the cast gets much hotter and retains much more heat. He recommends maybe compensating on the heat by 50-75 degrees so food doesn't overcook on the outside. Agree, disagree, suggestions? I like the classic grill marks made by the cast grate, but I sure don't like the food being overdone! :S
Thanks!

Beer Bread recipe - hot aftertaste?

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