Friday Favorites – Beer Bread Recipe

I never thought I’d be typing these words – the first draft of Mystic Hero is finished! It’s not pretty, but it’s done and will be heading to my beta readers shortly. Whew! Just in time for NaNo (which I usually unofficially participate in), so I can finish my other manuscript – Lachlan’s Curse.

IMG_1187To celebrate, I’m sharing a recipe I recently re-discovered. When I was a teen, my mother used to whip up a loaf of beer bread and, man, was it delicious. And super simple to make. After my sons were born, I made it a time or two (using non-alcoholic beer) then I kind of forgot about it.

I’m not sure what triggered the desire for beer bread. Maybe it was the stew I was making at the time. After a quick search of the internet, I managed to find one that replicated my mother’s recipe at Food.Com. If this one doesn’t tickle your fancy, there are dozens of variations out there in cyberspace.

A note about flour. This recipe uses either all-purpose flour or self-rising. If you use self-rising, omit the baking powder and salt.

Also, I don’t actually sift my flour (you can if you want to). Instead, I stir it first (in the bag), then scoop it into the measuring cup and gently level it off. This is the proper way to measure flour.  Never tap the measuring cup against the counter or scoop flour directly from the bag using the measuring cup. If you do this, your baked goods will resemble a dense brick. Don’t say I didn’t warn you first!

Enjoy!

Classic Beer Bread:

Ingredients:

3 cups flour (see note above about proper scooping) OR self-rising flour

3 tsp baking powder (skip it if you use self-rising flour)

1 tsp salt  (skip it if you use self-rising flour)

1/4 cup of sugar

1 – 12 oz of beer (I used Sam Adams because that is what hubby had stashed in the cellar. If you don’t want a strong beer taste try something paler)

1/4 to a few tablespoons melted butter (Mom never used butter so you can skip it. But try it. You might like it).

Oven temp: 375 degrees

Grease the bottom of a 9″ loaf pan.

1. Combine all the dry ingredients with the beer.

2. Put in the loaf pan. (I’ve heard of people mixing ingredients right in the pan, but I don’t see how without making a big mess).

3. If using melted butter, pour over the top (this will make the crust crispy).

4. Bake 1 hour. Remove from pan and cool about 10-15 minutes. Try not to skip the cooling step. Otherwise the bread will fall apart when cutting (Not that it stops my husband or older son!)

IMG_3677

Anyone else love beer bread? Have any variations to share or other simple bread recipes?

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