Dear Friends!

I discovered this recipe last year and I love it! This bread is perfect for this time of the year, when the nights are growing cooler and that baking urge comes on, but you don't feel like going all out. This bread is super easy!

If you are counting calories, well forget it - it just won't work with this. This is meant to enjoy with all it's glorious fat, carbs and sweet goodness.

You can use any beer with it, but note that a hoppy beer, or stout will impart it's trademark bitterness as well. I've been using Blueberry beer that I've had around for a bit. I can't stand the beer itself, but it is great in the bread - plus it's blue LOL.

Note that it is very important that you sift the flour as the recipe recommends, else your bread will be dense. I add a little more sugar than the recipe calls for because I like it sweeter. Enjoy!


Beer Bread


PREHEAT: 375

INGREDIENTS:

3 cups flour, sifted – key to success! (you can use whole wheat or regular)
3 teasp baking powder (omit if using Self-Rising Flour)
1 teasp salt (again, omit if using Self-Rising Flour)
1/4 cup sugar
1 can or bottle of beer (approx. 12 OZ or 341ml)
1/3 cup melted butter (use margerine is you’re a dairy-free kinda kid)

METHOD:

1) Preheat oven to 375F.

2) Mix dry ingredients, then and beer.

3) Pour batter into a greased loaf pan, then pour melted butter over mixture (it’ll swim in it a wee bit)

4) Bake 50-60 min, remove from pan and cool for at least 10 minutes - if you can.

NOTES: Sifting flour for this s a must!  Skipping sifting will turn your bread into a brick
or weapon of mass destruction.  If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. It works, but isn’t as effective as sifting.  The final result should be a nice dense, thick, hearty and very tasteful bread, NOT A PUCK