I'm in love with beer bread!!!
Where have you been all my life?!?!?
Some days, do you ever feel like you just climbed out from underneath a mushroom...peered at the world with squinty eyes and said "Where am I?"
Oh my...it happens to me quite often!
I was simply looking for something to serve with my homemade bean soup...and found this post from seven years ago. Seven years!
|Warm or cold. With or without butter. Delicious!!!|
Three simple ingredients...how could it go wrong?!
Quoted from TheKitchn.com
Eula's Beer Bread
Preheat oven to 325 degrees. Spray a bread pan w/ cooking spray. If it's the new non-stick pan, don't grease at all.
In a large bowl, stir together w/ a wooden spoon:
Stir just until moistened & dump into the pan. Bake 1 hour 15 minutes, buttering the top after the first 45 minutes w/ butter or margarine, and then again in 15 minutes, and again when you pull it out of the oven. I use soft margarine & a paint brush. Cool 5 minutes in the pan, then turn out onto a cooling rack to cool completely.
- 3 cups self-rising flour
- 1/2 c sugar
- Add 1 can room temperature, not flat, beer.
DON'T try to make this "healthy" by cutting down on the sugar. That's the secret, the sweet/salty thing going on w/ the sugar & the beer & the butter!
This is a "quick bread" that shouldn't be over-mixed. We've found the new non-stick pans will burn on the bottom when the butter melts down the sides.
It's HEAVENLY! And, I just used a cheap can of My Man's pi$$-water beer. Me? I prefer an Amber Ale if you please ;~)
We ate it warm with butter, the soup and a salad. My Man insisted on a couple of slices for breakfast. And, I had to have a slice before I went out to feed the herd in the mornin'!