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Entry from September 12, 2007
Beer Bread

Beer bread is a German tradition, usually made with rye bread. Texas has large German influences, so it’s no surprise that beer bread has become a large part of Texas cuisine.
Until the 1970s, however, few places in the United States offered beer bread. Texas is known for its barbecue, and beed bread gradually replaced cornbread in some places. Shiner Bock Beer Bread has become a popular offering, and Texas beer bread mixes are now sold over the internet.
The alcoholic content of the beer is evaporated in the cooking process, but the beer adds a special taste to rye bread.
The Texas Store
Texas Beer Bread Mix
White Bread Mix
Item No: 17574
Price: $4.75
16 oz.
Texas True
This ole Texas recipe is a generation hand-me-down. Remember, the way to a man’s heart is through his belly!! Makes 12 muffins or one loaf.
12 oz. package
Price: $5.75
Brazos Valley Beer Bread: About
Welcome to Brazos Valley Beer Bread!
Beer bread is a remarkably moist and tasty bread that requires no leavening agent - the yeast in the beer does all the work!
Unique in taste, texture and ease of baking, Brazos Valley Beer Bread is remarkably versatile and incredibly complex in flavor. How versitile is our bread? Make it with a mild Pilsner, and you’ll have a rich bread flavor with a hint of yeast. Mix your batter with a dark microbrew, and you’ll discover a nutty flavor and a rich color. Jazz your bread up with fruits and nuts, and you’ve got a great bread that is satisfying enough as a stand alone breakfast.
Brazos Valley Beer Bread mix makes a great base for the gourmet, or a fun and tasty gift perfect for holiday giving!
Rustlin’ Rob’s Texas Gourmet Foods Online Store
*Jalapeno Beer Bread:
1 pkg Jalapeno Beer Bread mix
Preheat oven to 350 degrees. Add a 12 oz can of your favorite beer ( or other liquid of your choice) to the package of mix. Mix in bowl until moist. Pour into greased loaf pan or 2 small bread pans. Bake approximately 70 minutes (reduce time slightle if using small pans. Take out when golden brown.
* Adds a distinctive new taste to chicken, fish or shrimp. Oven baked or fried using this mix as a batter. 
Southern Things, Inc.
Texas Beer Bread - Just add beer and bake a wonderful yeast bread!!! Serve with meals, jam, jelly or honey.
Nutrition: Serving size 1 muffin or 1 slice. Calories 160 Calories from fat 45. Total Fat 0g (Saturated Fat 1g), Cholesterol 0mg, sodium 460mg, Total Carbohydrates 25g (Dietary Fiber less than 1g, Sugars 2g, ) Protein 4g.
Ingredients: flour, non-fat dry milk and/or buttermilk, sugar, dry egg yolk, baking powder, baking soda.
How Stuff Works
German Rye Beer Bread
by the Editors of Easy Home Cooking Magazine
Yield: Makes 12 or 16 servings (1 loaf)
1-1/4 cups light beer, at room temperature
2 tablespoons light molasses
1 tablespoon butter
1-1/2 teaspoons salt
2-1/2 cups bread flour
1/2 cup rye flour
2 teaspoons caraway seeds
1-1/2 teaspoons rapid-rise active dry yeast
1-1/2 cups light beer, at room temperature
3 tablespoons light molasses
1-1/2 tablespoons butter
2 teaspoons salt
3-1/4 cups bread flour
3/4 cup rye flour
1 tablespoon caraway seeds
2 teaspoons rapid-rise active dry yeast
1. Measuring carefully, place all ingredients in bread machine pan in order specified by owner’s manual.
2. Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack. 
Food Network
Beer Bread Recipe courtesy Catherine Bienik
Show:  Calling All Cooks
Episode:  Beer Bread/Oxtail Stew
3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter
Preheat the oven to 375 degrees F.
Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.
Dutch Oven Beer Bread
You need:
3 cups self-rising flour
3 tbl sugar
1 tbl dried onion flakes
1 12oz beer—Miller, Bud, etc., no dark beers

If you want your beer bread with a Texas Twist please add:
1/4 tsp dried crushed chili flakes
1/8 tsp dried granulated garlic
Shiner Beers
Shiner Beer Bread
3 c. self-rising flour
2 T. sugar
1 t. salt
1 egg
1 12-oz. Shiner beer (room temperature)
Preheat oven to 350 degrees. Combine flour, sugar and salt; add beaten egg and Shiner beer. Beat about 17 strokes. (Do not overbeat). Pour into greased 5-1/2 x 9-1/2” bread pan. Bake about one hour, or until done. Cool to slice. Makes one loaf. 
10 January 1960, Corpus Christi (TX) Caller-Times, pg.  8C, col. 1: 
2 1/2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/3 cup shortening
1 cup beer or ale
1 egg
1/2 cup chopped nuts
1 cup finely cut dates
Sift together flour, baking powder, salt and sugar. Cut in shortening with two knives or pastry blender until mixture resembles coarse meal. Form a “well” in center of dry ingredients; add beer and egg; mix just until all flour mixture is dampened. Stir in nuts and dates.
Turn into a well-greased 9x5x3-inch loaf pan. Bake in a moderate oven (350 degrees F.) 1 hour. Cool thoroughly before slicing. Yield: 1 loaf. 
21 December 1967, Frederick (MD) News, pg. B5, cols. 6-8:
2 cups beer
1 (15 ounce) package of raisins
6 cups sifted all-purpose flour
1 1/4 cups sugar
1 tablespoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground nutmeg
3 eggs, well beaten
2 1/2 cups grated American cheese (10 ounces)
2 cups walnuts
Heat beer to boiling point and pour over raisins; let stand until cool and raisins are plumped. Mix flour with sugar, baking soda, salt and nutmeg. Stir in beer with raisins, eggs, grated cheese and walnuts. Mix well. Spoon batter into two greased loaf pans (9x5x3 inches). Bake in a preheated moderate oven (350 degrees) for 45 minutes, or until a toothpick inserted in center of loaf comes out clean. Serve warm or cold, plain or with butter, cream cheese, marmalade or cheddar spread.
Yield: two large loaves.
9 August 1968, Pacific Stars and Stripes (Tokyo), pg. 24, col. 5:
BURLINGTON, Wis. (UPI)—Jack Vogelsang is a baker who likes to drink his beer and eat it, too.
Vogelsang has applied for a patent on beer bread.
“It’s that old fashioned flavor,” he said. “And there’s no danger of anyone getting tipsy from it. All the alcoholic content is lost through evaporation in the baking process.”
3 April 1972, Ironwood (MI) Daily Globe, “Ever Use Beer in Bread?” by Cecily Brownstone (Associated Press Food Editor), pg. 10, cols. 2-3:
We’ve heard a tall tale or two about what beer does in bread-baking. What is the truth of the matter?
Here is what an expert in bread-baking has to say. “The use of beer in baking bread gives the bread a rather subtle flavor. It especially enhances the flavor of rye bread. And it does give the bread a deliciously brown crust and helps it stay moist for a slightly longer period of time than usual. But beer does not shorten rising time.”
After trying the following recipe for Beer Bread in our test kitchen we are inclined to agree with the above remarks.
1 1/2 to 5 1/2 cups unsifted flour
2 packages instant blend dry yeast
1 can or bottle (12 ounces) beer
1/4 cup water
2 tablespoons shortening
2 tablespoons sugar
2 teaspoons salt
1 egg white, lightly beaten
Yellow or White Cornmeal (...)
26 May 1977, Dallas Morning News, section A, pg. 21 ad:
You can make this unusual recipe in about the time it takes you to open a can of beer!
My funny brother Bill mixes it right on the kitchen table, but I prefer a big bowl! However you do it, it’s easy and lots of fun to make!
Beer Bread is delicious hot from the oven with butter or cheese, and just as good toasted the next day.
Pre-heat over to 350 degrees F.
Mix together just until blended:
3 cups self-rising flour
3 tablespoons sugar
1 can (12-oz.) cold beer
Spoon into greased loaf pans—either two small ones or one standard size bread pan.
Bake until done. About 30 minutes in small pans; 45 minutes in loaf pan.
17 February 1980, Chicago Daily Herald, greenleaves magazine, pg. 13, col. 2:
BEER BREAD RECIPE: Quick, easy and very unique. Send $1.00 and SASE to Aunt Mae’s Kitchen, P.O. Box 135, Clear Creak, IN 43426.
Google Groups: rec.food.cooking
Newsgroups: rec.food.cooking
From: .(JavaScript must be enabled to view this email address) (Roberta Wyatt)
Date: 30 Mar 90 03:59:21 GMT
Local: Thurs, Mar 29 1990 11:59 pm
Subject: Re: Cooking with Beer
Yes, I have a wonderful recipie for Beer Bread, which comes from The Texas Inns Historic Cookbook by Ann Ruff and Gail Drago. Reprinted without permission.  It calls for self-rising flour, but if you don’t have any in your kitchen, just add 1 teaspoon of baking powder and .5 teaspoon salt for each cup of flour
Beer Bread
3 cups self-rising flour
3 Tablespoons sugar
1-12 oz. can beer, at room temp.
Mix all ingredients.  Spray 9X5 loaf pan with non-stick cooking spray.  Pour mixture into pan.  Bake at 375F for 40 minutes, or until brown.  This has a wonderful yeasty smell without adding
any yeast.  Yum!
Eat, Drink and Be Kinky:
A Feast of Wit and Fabulous Recipes for Fans of Kinky Friedman
by Mike McGovern
New York: A Fireside Book
Pg. 136:
You can substitute a 12-ounce bottle of seltzer for the beer if you like. Of course, it will no longer be beer bread—just a simple, plain-tasting, likeable loaf.

3 cups self-rising cake flour
3 tablespoons sugar
1 can (12 ounces) beer
8 tablespoons (1 stick) unsalted butter, melted and divided into thirds
1. Preheat the oven 375 degrees F. Oil the loaf pan.
2. In a large bowl, whisk together the flour and sugar. Add the beer and beat with a wooden spoon until just lumpy. Do not overmix.
3. Spoon the dough into the prepared pan and smooth the top. Pour one-third of the melted butter over the dough and bake the loaf for 40 minutes. Pour another third of the butter over the dough and bake 10 minutes. Pour the reaming butter over the loaf and bake another 10 minutes. Transfer the pan to a wire rack and let the bread cool for 30 minutes before serving warm.
beer batter bread
Recipe adapted from New Tastes from Texas, October 1999
3 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
1 bottle (12 ounces) beer, at room temperature
1/4 cup unsalted butter, melted
Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.
Makes 1 loaf. 
Google Books
Romantic Weekends in Texas
by Mary Lu Abbott
Hunter Publishing, Inc.
Pg. 76:
In one of Old Town Spring’s historic buildings, this popular place (Wunsche Bros. Cafe & Saloon—ed.) serves a mixture of Southern dishes and German food, such as okra and tomatoes, black-eyed peas, mashed potatoes and German sausages and beer bread.

Google Books
The Pastry Queen:
Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakey & Cafe
by Rebecca Rather with Alison Oresman
Berkeley, CA: Ten Speed Press
Pg. 153:
Beer Bread
Around here, beer bread recipes are as common as cowboy hats. I guess it’s a Texas thing. I used to make beer bread frequently when I was in the catering business. I’m not sure where this recipe came from, but it is shockingly easy. It’s great served with barbecue or chili, an unexpected but delicious substitute for the usual corn bread.
Google Groups: alt.military.retired.recipes
Newsgroups: alt.military.retired.recipes
From: Duckie ®

Date: Wed, 22 Jun 2005 10:12:11 -0400
Local: Wed, Jun 22 2005 10:12 am
Subject: Texas-Missouri Beer Bread
Texas-Missouri Beer Bread
3 cups self-rising flour
6 tablespoons sugar
½ cup shredded cheddar cheese
1 12 ounce can beer
1 stick butter or margarine, softened
1. Heat oven to 350 degrees.
2. Grease a bread pan.
3. In a large bowl, hand mix all ingredients except butter.
4. Spoon dough into the pan and bake for 45 minutes.
5. Remove bread and rub with butter until all butter is melted.
6. Return to oven and bake 15 more minutes. 
Cooking Light Community
10-02-2005, 09:38 AM
There is a Texas restaurant chain called Salt Grass Steak House and they serve Shiner Bock Beer Bread at every table while you wait for your order. We make it all the time since my boys love it and it’s an hours drive to a Saltgrass. This recipe calls for shaping into round loaves but the restaurant actually serves mini loaves so that’s how I make them. If you can’t find any Shiner, a Texas bock, than any other Bock would do. And the honey butter is a must! 
Salt Grass Steakhouse Shiner Bock Beer Bread
Ease of Cooking: Medium Difficulty
Serving Size: 6-8

This is a favorite of many that visit the Steakhouse. It is served warm and with their special Honey Butter.
1 1/2 -1 3/4 C. Shiner Bock Beer (flat)
2 1/2 C. Whole Wheat Flour
2 tsp. Dry Active Yeast
1/4 C. Warm Water ( not hot )
1/2 tsp. Salt
1/4 C. Honey
1/4 C. Vegetable Oil
1 1/2 C. All Purpose Flour
Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 - 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands.
Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a over heated area. The dough should be let to rise at room temperature.
When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size.
Place in a preheated oven at 350 degrees for about 30 minutes. 
Goods and Services (ABANDONED) IC 030. US 046. G & S: BRAUHAUS BEER BREAD MIXES. FIRST USE: 19830420. FIRST USE IN COMMERCE: 19830913
Design Search Code 05.07.25 - Corn, kernel; Grass seed; Popcorn, unpopped
07.01.01 - Castles; Forts; Palaces
08.01.01 - Bread (whole loaves); Pita
08.01.02 - Slices of bread, with or without spread
11.03.02 - Beer steins or mugs; Cups, beer mugs; Mugs, beer; Tankards
24.09.07 - Advertising, banners; Banners
26.01.07 - Circles with a decorative border, including scalloped, ruffled and zig-zag edges
Serial Number 73459509
Filing Date January 3, 1984
Current Filing Basis 1A
Original Filing Basis 1A
Type of Mark TRADEMARK
Live/Dead Indicator DEAD
Abandonment Date January 4, 1985

Posted by Barry Popik
Texas (Lone Star State Dictionary) • Wednesday, September 12, 2007 • Permalink

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