Beer Bread

It’s now October, which means the weather is supposed to get chilly and you’re supposed to warm up by eating yummy comfort food like soup and casseroles. However, we’ve had some very odd, unseasonably warm weather. I still have the cravings for some warm, comforting soup. I think it was in the high 70s the night I made this bread to go with some cheeseburger soup. This couldn’t be more easy to put together. I used a darker beer, which gave the bread a very “beery” flavor. If you want something milder, I’d suggest using a lighter beer. This would be delicious with a sweet honey butter and some chili, too. Oh the possibilities! I’ll be making this bread a lot this winter.

Beer Bread

Makes 1 loaf

Ingredients:

3 C. all-purpose flour

3 T. sugar

1 T. baking powder

1 tsp. salt

1 bottle (12 oz.) beer

1 stick unsalted butter, melted.

Preheat the oven to 350 degrees F.

Grease a 9-x-5-x-3-inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

Using a wooden spoon, stir the beer into the dry ingredients until just mixed.

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. *The batter will be very thick. Place the loaf pan onto a baking sheet to catch any butter that might overflow.

Bake for 50 to 60 minutes, until golden brown.

Recipe from Ezra Poundcake

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