Beer Bread

Love, love, love this bread. I clipped it from the CookSmart column of USA Weekend last year. Unlike most breads, this one takes about an hour in total to make. Very easy and delicious. We make it so much I have the recipe hanging on the refrigerator.

Ingredients

  • 3-1/2 cups all-purpose flour
  • 3 Tbs. sugar
  • 1 Tb. baking powder
  • 1-1/2 tsps. salt
  • 12 ounces beer
  • 1 egg, beaten

Directions

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Mix flour, sugar, baking powder, and salt in a large bowl. Add beer (no sips!) and stir with a fork until just combined. Turn dough onto a floured surface; knead quickly to form a ball. Place bread on a baking sheet and confidently slit an X on top with a serrated or very sharp knife. Brush loaf with egg wash. Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool. Serve.

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One thought on “Beer Bread

  1. […] I used a big dutch oven to cook this. Put in the ground beef, onion, and garlic; cook over medium heat until browned. Drain off excess fat, then add the crushed tomatoes, tomato sauce, Guinness, and spices. Cover, reduce heat to low. Simmer for an hour, stirring occasionally. If the chili looks too think, you can add water. Finally, add the beans and simmer another 30 minutes. Top with any desired toppings, and serve with corn bread or beer bread. […]

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