Good, cold beer. There’s nothing better on a
hot summer day. Even in your bread! I first tried Beer Bread at one
of those home parties for gourmet food. The hostess served all her dips
and spreads on it. It was so flavorful and looked so easy to make. I
knew what I was going to buy; I’d stock my pantry with it and
it would be at the ready when I had to bring a spread or appetizer to
a potluck. Then she passed around the price sheet. One little box was
$5, and that didn’t include the beer! Forget it.
So, I began my quest to duplicate this little gem of a recipe at home.
One of my friends e-mailed me a version that was passed on to her, and
it’s surprisingly simple. The folks at the home party company
don’t want you to know how easy it is, and how cheap. They’re
making a killing.
Beer Bread
3 C. self-rising flour (this is the key: the flour must be SELF-RISING)
½ C. sugar
1 12-oz. can or bottle of beer (a light beer will yield a light bread;
a dark beer will produce a heavier, more flavorful bread)
Combine dry ingredients in a bowl. Add beer. Mix dough until all dry
ingredients are incorporated; dough will be sticky. Pour dough into
greased bread pan. Bake at 375 degrees for 45 min or until lightly browned.
Brush your loaf with butter when it first comes out of the oven. Break
into pieces and serve with dips and spreads.
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