Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

Connect with Joey on:
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Connect with Maggie on
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Breads/Rolls, CookingStyle : Comfort food, Occasion : Parties

Pensacola Bay Brewery Little Napoleon Beer Bread

Joseph Nalbone
Original adaptation

Servings: 24
Preparation Time: 15 minutes
Start to Finish Time: 1 hour 35 minutes
Cooking: 55 minutes

Based on Alton Brown's Beer Bread

The original recipe called for a 12 ounce bottle of beer. I can only get the Little Napolean in a quart or if I ask really nicely and share the bread with the brewer, in a pint sample. Since I don't like IPA, but it makes the best beer bread, the recipe had to be upscaled to use 16 ounces. It was either that or throw 4 ounces down the drain, and let's face it, that's alcohol abuse! That my friends is why the measurments are a bit odd.


vegetable oil spray
300 grams unbleached flour, all purpose
150 grams whole wheat flour
4 teaspoons baking powder
2 teaspoons kosher salt
1 1/3 teaspoons sugar
1 1/3 teaspoons dill, basil, complete seasoning, or other seasoning as desired.
8 ounces shredded sharp cheddar cheese
2 each jalapeno pepper, diced
16 ounces Pensacola Bay Brewery Little Napolean IPA


For an italian twist replace the cheddar with Mozzarella and substitute 3 ounces chopped sun-dried tomatoes and sliced pepperoni for the jalapeno.

Use bacon fat instead of vegetable oil spray. Warn your vegetarian friends and put the cardiologist on speed dial.

Put a stick of butter in the pan, place the pan in the oven as it preheats. After the butter melts, pour all but two tablespoons into a temporary container. Use the two tablespoons to prep the pan and pour the remaining butter on top of the batter after adding it to the pan. Very rich!


  1. Heat the oven to 375 degrees F. Coat the inside of a 9x9 baking dish with the vegetable oil spray and set aside.
  2. Using a fork in a large bowl, whisk together the all purpose unbleached flour, wheat flour, baking powder, salt, sugar and seasoning until well mixed.
  3. Add the cheddar and jalapenos in turn. Stirring in to get them well mixed into the dry ingredients.
  4. Stir in the IPA, just to combine. It will have a thick batter consistency. (I find that mounding the dry ingredients and pouring the beer around the perimeter of the bowl allows for easier integration.)
  5. Spread the batter evenly into the prepared 9X9 baking dish.
  6. Bake in the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant read thermometer, or 55 minutes.
  7. Remove from the oven and cool in the pan for 10 minutes. Transfer to a cooling rack for 10-15 minutes before slicing and serving.
  8. Divide the bread into thirds, then slice each of third into normal thickness bread slices, reassemble and present as a whole. Serve as a snack. Especially good when served toasted over charcoal grill.

Serving Ideas: Instead of serving as a snack, prepare it in a 9X13 inch pan and cut into squares and split to use as a foccacia bread for sandwiches.

Yield: 1 9X9 inch pan.

Per Serving (excluding unknown items): 110 Calories; 3g Fat (27.2% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 10mg
Cholesterol; 298mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Print Recipe