Wednesday, March 23, 2011

Beer Bread

I enjoy bread. In fact, I enjoy it too much. A few weeks ago, I shared with you the recipe that I have been using for homemade white bread. It is dangerous, when I have it around, I want to eat it not only at my meals, but as a snack too.

After reading a post on Beer Bread at Sweet and Savory by Sarah, I'm finding myself in the mood for some beer bread. She made her bread using All Purpose and Wheat bread, along with leavening agents. I like the idea of whole wheat flour, but like the quickness of preparing the beer bread from the recipe that I have which uses self-rising flour.

One thing that I enjoy about beer bread is how different the bread can be depending on the beer you use. You can use a beer like Honey Brown for a sweeter taste, or a stout for a nuttier taste. I have tried it with light beers and dark beers, and each offers its own unique taste.

Beer Bread
1 12 fl oz can or bottle of beer
3 c self-rising flour
3 tbsp white sugar

Grease a loaf pan.

Mix together sugar and flour. Add beer and continue to mix, first using a wooden spoon and then your hands. Batter will be sticky. Pour into greased loaf pan.

Bake at 350 for 50 to 60 minutes. The top will be crunchy and the insides will be soft.

This post shared at the Ultimate Recipe Swap.