Beer Batter Bread
Shelia Senghas @earthbaker
A friend, Dan Shultz,gave me this recipe and convinced me to try this bread. At first I was quite skeptical as I seldom drink alcoholic beverages. The results were a wonderful surprise. This bread was a breeze to make with only 4 ingredients and is delicious. The alcohol bakes out of it and leaves no taste of the beer. My family loves it. It is a great compliment to any meal. Give it a try and you too will be hooked. It is a quick throw together when unexpected guests arrive and they will think you have been baking all day. Good luck in not eating the whole loaf when it comes out of the oven.
- 3 c
- self rising flour
- 1/2 c
- 1-12oz. can(s)
- beer at room temperature(bud light or miller light was suggested, however any beer will do.)
- 1/2 stick
3Allow to sit for 2 minutes and using a rubber spatula mix by folding gently until blended. Put into buttered loaf pan or spray pan with baking spray.
4Bake in a preheated oven, at 350 degrees, for 45 minutes. Remove from oven and baste the top with the butter. Put the pan back in the oven and continue baking for an additional 15 minutes. Remove the bread from the oven and allow the bread to cool in the pan for 5 minutes on a baking rack. Remove the bread from the pan and continue to cool the loaf on the baking rack
NOTE: Though I have always followed this recipe I am sure you could use less sugar and butter and the bread will still be wonderful.
This bread is delicious warm or cold, however, letting the bread cool somewhat on the rack allows for better slicing. Use a serrated knife.