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Crusty Beer Bread

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I AM a bread lover – and I do mean love-errrrrr. If I was stranded on a deserted island and could only have 2 foods with me – I would pick bread and butter.  And fresh bread, hot out of the oven – well that’s just a slice of heaven… my absolute favorite! But the kneading and the rising and the punching and the waiting – that I can’t do.  So this quick and delicious 4 ingredient bread is right up my alley… We’re talking 5 minutes of prep time, and an hour later – hot, crusty, buttery, dense and cakey bread!   And if you’re not a beer drinker (I’m not! I don’t like the taste!) don’t worry, use a light beer and the flavor combination is just right.  I’ve paired mine with my Parmesan Onion Butter (you can get the recipe here) – but you could also cube it up and serve it with my Bacon Ranch Dip (that recipe is found here) as a crowd pleasing appetizer.  No matter how you slice it – this Crusty Beer Bread is worth puttin’ “down the hatch”!

Crusty Beer Bread

Serves 8-10
Prep time 5 minutes
Cook time 1 hours, 5 minutes
Total time 1 hours, 10 minutes

Ingredients

  • 3 cups Self Rising Flour
  • 1/2 cup Granulated Sugar
  • 12oz Beer ((any kind / the darker the more intense the flavor))
  • 2+ tablespoons Butter (softened)

Directions

Step 1
Preheat the oven to 320 degrees. Generously grease a 9x5 loaf pan with softened butter.
Step 2
In a large bowl, sift together the flour and sugar. Add beer 1/3 of the bottle at a time – mixing in between. Be careful not to over mix or the bread will be tough. When mixed, pour into prepared pan and bake for 65 minutes. During baking, spread melted butter over the top of the bread at the 30 minute mark, and again at 60 minutes. Let cool for 15 minutes before removing from pan and slicing. Serve sliced with flavored butter, or cube the bread and serve with your favorite dip!
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