So…I finally made beer bread at home. I made beer cheese bread at my sister’s house over the Easter weekend and it turned out great.
But I wanted to make sure it wasn’t a fluke…soooo…I made it again today. I’m also making baked potatoes, St Louis-style ribs and flash fried Brussel sprouts for dinner, but I digress. I found and compared a few random recipes on the internet and finally settled with putting this together. I took a little from here and a little from there. Not what you should do when you are baking but I don’t care. I’m not trying to be original here.
A few of the recipes said use self-rising flour. I’m gonna be Judgey McJudgey-pants and say no self respecting cook has self-rising flour but that’s only because I don’t have any. I actually have no moral judgement against self-rising flour.
Throughout this process I was drinking Hopslam and Dogfish Head 120 Minute IPA, so let’s hope this turns out edible.
INGREDIENTS I USED…minus pan.
3 cups flour ( I sifted it using a large strainer – Ghetto…I know…
3 teaspoons of baking powder
1 teaspoon salt
1/8 cup of sugar
12 oz bottle of beer
1/2 cup of melted butter
WHAT I DID…
Preheat oven to 375 degrees.
Mix everything except melted butter.
Flour – unbleached organic, which is why it is brownish
Baking soda…uh…I mean baking powder! Whew…
I “sifted” all of the dry ingredients together.
Beer…I used Bud Light Platinum last time and it still turned out great. Yes, I said Bud Light Platinum
Pour into a loaf pan I greased with more butter.
Pour melted butter over the top.
It was delicious! It almost tasted like corn bread if you can believe it! Buttery, crunchy top and chewy inside. It was delectable.
Did I get any flour on me?