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Amazingly Easy Beer Bread Recipe

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This recipe for Amazingly Easy Beer Bread, by , is from From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stephanie Scott


3 c. self-rising flour (sift before measuring)
2 tbsp. sugar
1 (12 ounce) can beer (cheap beer works fine!)
1⁄2 cup melted butter (1/4 cup is really plenty)
1 cup grated cheese (optional)

Preheat oven to 350 degrees.

Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit".

Mix together dry ingredients, then add cheese if using.

Add beer and stir until combined. Donít over mix.

Place mix into a greased loaf pan.

Bake 45 minutes, brush or pour melted butter onto the bread and bake another 10 minutes or until golden brown.

Remove pan from oven and immediately remove bread from pan and onto a wire rack to cool for at least 15 minutes.

Slice bread with a serrated knife. I find itís best to turn the loaf over and gently start slicing from the bottom of the loaf so you donít tear the crust. This recipe makes a very hearty bread with a crunchy, buttery crust.
Store unused bread in the freezer. It heats up nicely in a toaster oven.

Variation for beer bread muffins:

Follow steps 1-4 above.
Divide the dough evenly between 8 greased cups of a muffin tin.
Bake for 35 minutes.
Brush or pour melted butter on the muffins. Continue baking for another 10-15 minutes.
Remove muffin pan from oven and immediately empty muffins out onto a wire rack to cool or serve piping hot!

Number Of Servings:
Number Of Servings:




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