Beer Bread

From: Next_Problem_Please

On Jan 27, 2009

Really easy. I did not have self-rising flour so I added 3 tsp baking powder and a tsp of salt. (Omitted the pinch of salt in the recipe) I used Foster's beer, had to add just a splash of a second bottle to get the dough moist. I used a muffin tin & filled cups about 3/4 full. I baked at 375 for about 20 minutes, then pulled the tin out and brushed the tops w/melted butter. Put them back in the oven for about 3 min or until the tops were brown. They turned out great.

From: Chef #881845

On Jan 9, 2009

I have made this (and variations) for years. The only difference is that I did not add the salt, used 2 T sugar and I baked it at 350 for an hour. Any time I made something that had to be baked at 350 (most casseroles ) I tossed this together. I used to have trouble remembering how much flour until I started calling it 123 Beer bread. You don't even need the recipe then. If we were going to a good friend's house, I would bring the flour (we always had beer!!) and my pan and toss it in the oven with the lasagna. I have made it and added about a teaspoon of dried italian seasoning (rub into "dust" so it is distributed evenly) and a couple of tablespoons of Parmesan (the powdery grated kind). You could add some diced sun dried tomatoes and have pizza bread! On it's own, I love it for toast as the surface gets nice and crunchy.

From: Artsy Chef

On Dec 9, 2006

This is so similar to the bread I make. I took it to work and everyone asked for the recipe. I omit the salt. Also, I cook mine for 40 minutes at 350. Then I pour 1/2 stick of melted butter over the top and return it to the oven for another 15 to 20 minutes. This is heavenly toasted too! You can also add some herbs and/or garlic to the melted butter to make a more savory bread.

From: Clifford Boren

On Nov 25, 2001

This is great backup for solid home style comfort foods like hash. Also good for breakfasts, bacon and eggs, etc.