Saturday, November 13, 2010

Beer Bread

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I found the perfect quick bread to serve with soups and stews.  It has a biscuit consistency and is a perfect companion for a hearty soup like Michelle's Black Bean Soup.  It is also delicious toasted the second day. This recipe gets 5-star ratings as posted on multiple recipe internet sites.  I hope you like it.

3 cups flour (sifted)
3 tsp baking powder
1 tsp salt
1/4 cup sugar
12 oz. beer
1/4 cup melted butter

Sift the flour (don't omit this step).  Measure the flour with using a spoon into a mixing bowl. Add the baking powder, salt and sugar. Gently stir these ingredients together. Add the beer and mix. Your batter will be lumpy.  Place in a greased loaf pan.  Pour the melted butter on top.  Bake at 375 degrees for 50-60 min. Cool 15 min. before you remove it from the pan.  Serve with your favorite jam.

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