Recipe adapted from My Baking Addiction
I don’t know about the rest of the country, but here in Minnesota it’s cold! We have been having unusually warm weather lately, but this past weekend we were hit with our first snow storm. That’s right…SNOW!
Snow means cold weather, which means soup and stews, and Derek hates to eat soup without bread! I have only ever had beer bread made from a mix and never even imagined making my own until I saw this recipe. We are hosting an annual get together with friends this weekend and beer bread always goes over well, so I decided to make two loaves: one original and one Italian herb and cheese (can you say yum)! This is by far the easiest (and shortest) bread recipe I have ever made, but it certainly isn’t lacking in taste! It’s perfect for serving with soup, dips, or just plain. There are endless possibilities for add ins which I love as well. Enjoy!
Beer Bread
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3 cups self-rising flour*
⅓ cup granulated sugar
1 tsp salt
12 ounces beer (any kind you’d like)
2 Tbsp melted butter
Preheat the oven to 375 degrees. Grease a 9 x 5 inch loaf pan with cooking spray. In a medium sized bowl combine the flour, sugar, and salt. Add the beer and mix well (it will get thick and sticky). Pour into loaf pan and bake for 52 minutes. Remove from oven and brush with melted butter. Return to the oven and bake another 3 minutes.
Italian Herb & Cheese Beer bread: Add 1 tsp Italian seasoning plus ¼ cup shredded cheddar cheese to mix. Sprinkle garlic salt on top after brushing with butter.
*To substitute, one cup self-rising flour equals:
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoons salt
