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Thursday, March 22, 2012

Beer Bread

When Little Bear was just a cub, he loved my beer bread. Of course, we called it 'dense bread' as I didn't want him running around saying he got to have beer. In the summer, we would make a tray up with sliced cheese, deer salami, fresh fruit and veggies and slices of dense bread w/butter. This was a regular summer supper for us.

The bread itself is very simple to make. It takes a couple of minutes to make and an hour to cook...presto!

Beer bread

3 C. self rising flour**
3 T. sugar
1 12oz. can of beer @ room temperature

Mix all ingredients. Put into greased loaf pan. With wet fingers, smooth out top.

Pre-heat oven (very important) to 325*. Bake 45-60 minutes. Remove from oven and let cool slightly then remove from pan.

**Self rising flour**
1 C. flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Whisk together well. Be sure to adjust for 3 cups needed in recipe

Sprite or 7UP can be used instead of the beer, it just isn't quite as good in my opinion.

This bread is best eaten the same day. It's also a perfect bread for adding flavorings too. I like to do a heavy sprinkle of cinnamon and sugar to the top and make toast. Italian spices can be mixed in for eating with spaghetti or lasagna. Horseradish and ground black pepper is tasty for eating with cheese. Use your imagination!

Since this is a very dense bread, it is great to also eat with soups and stews in the cold weather time.

1 comment:

  1. Yum-yum! Thanks for posting this one, Debi. With my arthritis, I just can't make homemade bread (the kneading KILLS me!). This one is simmple enough that even I can make it.

    PS-your summer suppers sound similar to ours, except I break out the crackers. Your bread sounds waaaaay better than crackers!

    Love you!