Beer Bread

I love this stuff! I don’t make it very often (because I really can’t eat just one piece of this!), but it is definitely a favorite recipe here. I don’t have a loaf pan, so I baked it in an 8×8-inch baking dish.

I’ve only ever made it plain, but there is a list of mix-ins at the end of the recipe.

Beer Bread
The Pastry Queen, Rebecca Rather

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 (12-ounce) bottle beer or ale
1/2 cup (1 stick) unsalted butter, melted

Preheat the oven to 350F. Generously grease a 9 by 5-inch loaf pan with butter or cooking spray. In a medium bowl, stir together the flour, baking powder, salt, and sugar. Pour in the beer and stir until just incorporated. (The dough will be sticky and heavy.) Pour half the melted butter into the bottom of the prepared pan. Spoon in the bread dough and pour the remaining butter on top. Bake for 50 to 60 minutes, until the bumpy top is golden brown. Remove from the pan.

This bread is best served warm, but it is still good cooled.

10 servings (yeah, right, sure!)
Mix-ins:
Chopped chives
Chopped chile peppers (such as jalapenos)
Chopped green onions
Any grated cheese
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