Beer Bread

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 This classic recipe, with its four simple ingredients, requires nothing more than a bowl, spoon, pan, and oven.  Great for beginner bakers.

Ingredients:

  • 3 c self-rising flour(12 oz weight – 3/4 lb )
  • 1 to 4 Tab sugar, to taste
  • 4 Tab melted butter, divided
  • 1 1/2 cups beer (1 12 oz can)

Directions:

  1. Preheat the oven to 375°.
  2. Lightly grease a 9″ x 5″ loaf pan.
  3. Mix the flour, sugar, 3 tablespoons of the melted butter, and the beer, stirring until fairly smooth; don’t worry about a scattering of small lumps.  The mixture will be sticky.
  4. Spoon the batter into the prepared pan, smoothing the top.
  5. Drizzle with the remaining 1 tablespoon melted butter.
  6. Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2″ into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.
  7. Wait until the bread cools completely before slicing.
  8. Store airtight at room temperature.

Tips from our bakers:

  • Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
  • Why the large range of sugar? Because you can make this bread as sweet as you like. Using 1 tablespoon of sugar will yield a bread with a mere hint of sweetness; 4 tablespoons will make bread that’s noticeably sweet, though not so sweet you can’t use it for sandwiches.
  • Can you make this bread with whole wheat flour? Yes, but it’ll be denser. Here’s our suggestion for a good compromise: substitute whole wheat flour for half the self-rising flour, adding 1 teaspoon baking powder and 1/4 teaspoon salt to the recipe.
  • Need a side dish really quickly? Pour the batter into 12 greased muffin cups, and enjoy mix and bake muffins in just 25 minutes or less! For muffins, fill the muffin cups 2/3 full. Bake until muffins spring back when pressed lightly in the middle, about 14 to 18 minutes; their tops will stay pale. Muffins are best enjoyed warm from the oven.
  • Don’t care for beer? Substitute 1 1/2 cups (12 ounces) plain seltzer water.
  • Vary by adding herbs or cheese.
  • Want to make this recipe vegan? Substitute 2 tablespoons vegetable oil for the butter in the batter; omit the butter topping.

Serves:  one 9″ x 5″ loaf

Source:  King Arthur Flour

 

12 CANS BEER

18C SELF-RISING FLOUR  4C=1#
1C SUGAR
1# BUTTER

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