I bet that got your attention.
We made some Root Beer bread courtesy of The Iowa Housewife blog, the recipe of which can be found here
The bread was rich and deep in flavour and when toasted was fabulous. However, the root beer itself, the one we used was Boylan Root Beer from Mr. T. was awful, very medicinal and with a strong taste of wintergreen, some of which ended up tasting in the bread.
Not able to find molasses for the first root beer trial, we used one egg cupful of dark brown sugar and 1/4 cup malt extract. We have now found some at Holland & B------ As I said, everything we substituted worked well but the beer could still be tasted slightly, at least the wintergreen part of it.
Not to be outdone, we thought it might work just as well with dandelion
and burdock cordial, the very good version made by F-t-m-n was used. Together with the molasses, it made quite a dark dough. This was it after 1 hour of proving:
Looks wise, it looks a little like gingerbread but is as springy as normal bread. Taste wise, a cross between brown bread and malt loaf.