Sunday, April 7, 2013

Eat Something Sunday: Beer Batter Bread

Welcome back to Eat Something Sunday. I took a break for Easter as it seemed like a good day to have off. But today the food is back and ready to be nibbled on! Hurrah!

Spring is here and the sun has been shining, but there's still a chill in the air. Around here we've been enjoying this Winter/Spring crossover weather with lots of soups and chili and such. There's nothing so lovely with a soup, stew, or chili as a fresh baked loaf of bread. Beer batter bread is both simple and hearty and can have as varied a flavor as whatever beer you use make it. A quick bread in the truest sense, it can be mixed up and served in less than an hour! It makes a hearty, dense loaf that varies in height and color depending on the beer used, but is always delicious. Try adding in shredded cheese, garlic, or other savory ingredients to really make it your own.

Beer Batter Bread

Preheat oven to 375° F

3 cups flour
scant 1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1 bottle or can (12 fl oz) beer (best if at room temperature)
1/4 cup butter, melted

1 - In large bowl, mix all dry ingredients and pour in the beer.

2 - Mix gently, just until everything is wet.

3 - Pour the (lumpy-on-purpose) batter into a greased loaf pan and brush/coat the top with the melted butter. Bake for 35 minutes in a 375° F oven (or until it passes the skewer test).

Cool on rack. Best served just warm.



Meryl said...

I love a good beer bread! I have a friend who makes it every year for March Madness, but I missed it this year. Perhaps I shall have to make my own!

laura kate said...

This is the sort of recipe you can manage when asleep. It's so simple. You should try it!

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