Saturday, September 15, 2012

Beer Bread

Do you know how easy it is to make your own beer bread?!?

Super. Easy.

Especially if you get yourself a bag of self-rising flour (if you don't have it, or don't want to buy an extra bag of flour, you can make regular flour "self-rising" by adding 1 1/4 tsp baking soda and 1/4 tsp of salt to each cup of all-purpose flour).

Okay, onto the beer bread recipe.  Remember how I said it was super easy?  I did not lie - you just need three things.  Okay, four if you count the butter you're going to brush on top after it's baked.  

Brown Sugar.
Bottle of Beer.
Self-Rising Flour.

That's it!  

In a bowl, combine 2/3 c. brown sugar with 12 oz. beer until sugar is dissolved.  Stir in 3 c. flour, until fully combined.  Pour into a greased loaf pan.

Bake at 375 for 45-55 minutes.  Immediately coat top with butter (I just take a stick of butter and rub it across the entire surface a few times).  Let cool in pan about 5 minutes, then remove to a rack to cool completely.  

Experiment with the types of beer you use.  My husband likes to try all sorts of beer - the darker, the better for him.  But there are also some with coffee, some with pumpkin, some with cider...You really can't go wrong here.  This time, I used Wisconsin Amber (kind of an homage to our new home, if you will).  And the taste is really, really good! 

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