"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beer Bread Recipe

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This recipe for Beer Bread, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nick Getzen
Added: Sunday, March 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 cups self-rising/all-purpose flour
1-12 ounce beer (your choice)
½ cup sugar
½ teaspoon salt
½ stick of butter (4 tablespoons)

Directions:
Directions:
Mix flour, beer, sugar and salt until a dough is formed. (Mixes easier if the beer is room temperature.) Pour mixture into a greased bread pan and bake for 40 minutes at 375°. Pour butter over bread and bake for another 10 minutes (or until a toothpick comes out clean) Enjoy—Beer bread is perfect to prepare the stomach for a night of drinking, or to recover the next morning.

Personal Notes:
Personal Notes:
Beer bread—Your favorite beverage becomes your favorite baked good…and beer bread truly is a good enough reason to bake. The type of beer you use determines the flavor of the bread. The classic loaf is made with any light American lager (Bud, Coors, Miller). Try using a brown ale, a spicy Belgian White or even Guinness, for some great variations.

 

 

 

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