Beer Bread
Beer Bread
3 cups flour (I didn’t sift, but I did spoon it into the measuring cup before leveling)
1-1/2 teaspoons salt
1-1/2 Tablespoons baking powder (1 Tbsp. plus 1-1/2 tsp.)
3 Tablespoons sugar
½ teaspoon dried oregano, dried basil, or cracked rosemary, optional (I didn’t use any herbs)
1 12-ounce bottle of beer, room temperature
Topping:
½ cup butter, melted
¼ teaspoon garlic powder
Preheat oven to 350ºF. Lightly grease a loaf pan (5” x 9” or 4.5” x 8.5” both work), set aside.
In a large bowl, combine the flour, salt, baking powder, sugar and herbs, if using. Add the beer and stir until blended. Turn mixture into prepared loaf [pan. Bake for 1 hour.
Combine the butter and garlic powder. Remove the bread from the oven. Pour the butter mixture over the top. Allow the bread to rest in the pan for 10-15 minutes before removing.
Yield: 12 slices
The bread is easier to slice when cool, but is so delicious when warm.
http://pattietierney.blogspot.com/2015/10/beer-bread.html