Beer Bread

By Andrea M
@Snorkelbum

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.

Rating:

★★★★★ 1 vote

Comments:

7 Comments

Serves:

10 slices

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 c: self rising flour
3 Tbsp: sugar
12 oz: beer

Step-By-Step

1Grease bottom and sides of a 9x5 or 8x4 loaf pan. I use glass loaf pans.

2Mix 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!

3Spread batter in prepared pan. Bake 350 degrees 1 hour, until a cake tester comes out dry.

Hold the bread firmly while slicing to prevent crust from crumbling off bread.

4Cool 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!

5Slather with butter and enjoy! It's good toasted too, when it starts to dry out.

See Recipe Card