Beer Bread

July 31, 2011 § 2 Comments

This is an old recipe from when I was a kid.  If memory serves me correctly, my aunt Norma Jean was the first person to bring this recipe into the family.  If my memory isn’t exactly right, I’m sure my mom will let me know.  Anyhow, we loved the bread so much that my mom started making it and so the recipe chain began.  This bread was my first taste of beer and apparently I like it…a lot (and still do).  Beer bread was on my favorites list back then and still is to this day. 

I absolutely love the crispy edge of this bread (which is from the butter).  I could just eat the edges!  But the truth is that when it comes out of oven, I want to eat the whole loaf not just a slice.  Slightly warm with butter is my preferred way of consumption.  This bread also goes really well paired up with meat loaf.   Yes, I said the word – meat loaf!  Anyhow, now I’m getting hungry.  Good thing I have a whole loaf of beer bread to eat!   Should be gone by morning. 

The original beer bread recipe that had been passed down to me called for self-rising flour.  I typically don’t buy this type of flour, so this recipe has been modified using all-purpose flour.  The key to this bread turning out perfect is to sift the flour.  Don’t leave this step out otherwise you’ll unintentionally bake up a brick.  I’ve actually forgotten this step before only to bake up something that should be part of my homes foundation.  Not good.  So please remember to sift. 

Beer Bread

  • 3 cups all-purpose flour, sifted (must sift)
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 – 12 oz bottle of beer, room temp.
  • 1/4 cup melted butter

Preheat oven to 375 degrees.  Grease loaf pan with butter.  In a medium size bowl,  SIFT together the dry ingredients.  Add beer and mix together.  Pour into loaf pan.  Pour the melted butter over the top.  Bake for 45 – 55 minutes, depending on oven and whether you are using a glass or metal pan.  Metal pans take less time to bake.  When done, the top will be a nice golden brown.  Let cool for about 15 minutes on wire rack.  Slice. Butter. Eat!

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