I've kind of been in denial of it being Fall already. I'm just not ready for the warm weather to disappear! But I have come to love these cool nights and warm days, even with it getting dark around 7:00pm and soon 6:30pm, then 6:00pm... you get the picture. I decided to kick October off with a nice Fall-like dinner which included a new recipe I've never tried, Loaded Baked Potato Soup with Beer Bread! Beer bread is one of the easiest breads to make because it involves four ingredients which take 5 minutes to combine and then the rest of the time it's in the oven. I've only made beer bread a few times and I don't think it's ever been the same recipe. The last time I used the Tastefully Simple mixes but that's not homemade and I'm all about the made from scratch lately. I found this beer bread recipe on My Baking Addiction.
Beer Bread- 3 cups self-rising flour
- 1/3 cup sugar
- 1 tsp kosher salt
- 12 oz beer
- 2 Tbsp melted butter
Directions:
Preheat oven to 375 degrees. Butter an 8x4 inch loaf pan and set aside. In a large bowl combine flour, sugar, salt, and beer. Mix well. The mixture will be sticky. Pour into the loaf pan and back for 55 minutes. At the last three minutes of baking, remove from oven and brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.
When pouring in the beer, the reaction will cause it to become foamy
Sticky dough.
Ingredients:2 large baking potatoes, about 8 oz each (I actually used 3)
6 Tbsp thinly sliced green onions, about 3
3 Tbsp butter
3 Tbsp all-purpose flour
2 tsp fresh dill or chives or 1/4 tsp dried dill
1/4 tsp salt
1/4 tsp black pepper
4 cups milk
1-1/4 cups shredded American cheese
4 slices bacon, crisp-cooked, drained, and crumbled
Directions:
Scrub potatoes, pat dry. Prick potatoes with a fork. Bake in a 425 degree oven for 40-60 minutes or until tender. Or if your impatient you could be like and just microwave your potatoes. Cool. Cut each potato lengthwise, scoop out white portion of each potato. Break up any large pieces of potato; set aside. Discard the skins.
In a large saucepan cook 3 Tbsp of the green onions in hot butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato and i cup of the cheese, stir until cheese melts. Top each serving with the remaining 1/4 cup cheese, remaining 3 Tbsp green onion, and bacon. And ENJOY!
It was delicious! I like the combo together. The beer bread is a nice thick bread to dip into the hearty soup, it holds its own.
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