Beer Bread

There is something about the warm smell of bread baking in the oven that just says “comfort” and “home” to me. A good friend introduced me to this recipe when I was newly married. The crunchy crust and soft center of this Beer Bread is always a crowd pleaser. I have given out the recipe more times than I can count. It is a great alternative to traditional yeast bread recipes that take more time and effort; and, it is perfect with pasta, main dish salads, and as an appetizer with dips or spreads. I have also added grated cheese, bacon pieces, and other seasonings to the batter to make it special. Plus, you can measure out all of the dry ingredients into a jar and store it in your pantry for the future; or, even put it in a decorative jar and give it as a frugal gift along with a bottle of your favorite beer.

Beer Bread

3 cups white whole wheat flour

4 ½ tsp. baking powder

1 ½ tsp. salt

3 tbsp. raw sugar

1-12oz. can or bottle of beer

3 tbsp. melted butter

Measure all of the dry ingredients into a bowl. Pour beer on top of dry ingredients. Stir until combined. The batter will be stiff and sticky. Spread into a greased 9X5 loaf pan. The top will be bumpy and uneven. Pour melted butter over the top. Bake at 350˚ for 45-50 minutes or until golden and crunchy. Serve warm with butter.

This recipe, and many variations of it, can be found in many cookbooks and on numerous online recipe sites, so I can’t take credit for it as my own!