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.


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