My Mom used to make this for us, and as kids, it always seemed so cool to be eating something with alcohol in it. Even though all of the alcohol evaporates during the cooking process. It's the single easiest recipe I own, and goes well with wintry, hearty meals. Roasts, stews, holiday feasts. Or alone fresh out of the oven with butter melted onto it. Mmmm... We recently had a few slices of beer bread at a Portland restaurant and, oh ICK! This version is so much better. You can use any kind of beer, but the darker kinds have a lot more flavor. Porters are the best. IPAs turn out good results too. I usually use the darkest homebrew that we have on tap. And then pour a pint for myself to drink while it's baking.
Ingredients
12oz beer
2c self-rising flour (the "self-rising" kind of flour is very important)
3T sugar
Directions
- Mix the flour and sugar in a bowl.
-Pour the beer in slowly so that it doesn't foam up all over the place.
- Stir only until the flour is wet. Don't over mix. It should be lumpy and gooey.
- Pour into a greased bread pan. Bake at 375° for about 45 minutes. Enjoy!
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