Beer Bread
By
Andrea M
@Snorkelbum
1
I love to cook and bake, but have an aversion to yeast. I guess I have no patience to wait for the rise. This recipe is my dream come true for homemade bread! I'm bringing one with dill weed in it as a hostess gift, and plan to try a sweet one with cinnamon and raisins for breakfast. I've used herb and seed add-ins, but have not yet tried making it sweet.
How to Make Beer Bread
- Grease bottom and sides of a 9x5 or 8x4 loaf pan. I use glass loaf pans.
- Mix all ingredients with a wooden spoon. It may become too sticky to keep stirring together with the spoon. If necessary, use your hands to fully combine all ingredients. Any kind of beer works-dark, lite, flat. Beer choice varies the flavor and texture, but it's always good!
- Spread batter in prepared pan. Bake 350 degrees 1 hour, until a cake tester comes out dry.
- Cool 15 minutes in pan on wire rack. Remove loaf from pan and finish cooling on rack. Hold loaf firmly while slicing because the very crispy crust will break apart!
- Slather with butter and enjoy! It's good toasted too, when it starts to dry out.
About Beer Bread
Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Dairy Free, Kosher
