Donna's StoryMy sis-in-law Cindy introduced me to beer bread many years ago. I believe she made it with an Ale. It was delicious!!! I don't drink any type of beer, but in baking & batters, it's awesome!!!! I get requests for this bread frequently, especially from my daughter. No worries, because the alcohol bakes out.
We all love the firm texture and the crunchy crust.
self rising flour
can of beer, room temp.
1Preheat oven to 375º. Grease a 5 x 7 inch loaf pan. Make sure oven is fully heated before finishing mixing up dough.
2In a large bowl, combine flour, sugar, and beer. Stir with a wooden spoon until well mixed. Spread bread dough in loaf pan. (I use my Kitchenaid)
3Bake for 45 minutes. Pour melted butter over loaf and bake an additional 10 minutes or until golden brown.
4Remove from oven and let cool about 15-20 minutes in pan.
**I usually use my hubby's favorite MGD, but I've also made it with MGD 64 - knocked off all those calories and it still tasted just as great. Just use your favorite beer/ale.
**No self-rising flour? No problem... To make your own self-rising flour for this recipe, mix 3 cups of flour with 4.5 teaspoons baking powder, and 1.5 teaspoons salt.
6If by some odd chance the bread doesn't all disappear the day it's baked, spread on a little butter or margarine & toast in a frying pan. YUMMMM