Beer Bread

We finally had a break from the crazy heat this weekend and I was able to comfortably wear a new sweater from J. Crew, so I was a happy girl! With the cool temps hovering in the low 60’s, I jumped at the opportunity to whip together a delicious Corn Chowder and Beer Bread to accompany the crisp, fall-like weather.

I decided to post each of these recipes separately, because they are both pretty darn delish and I felt it would be unfair for them to share the spotlight. First up is a Beer Bread recipe, it’s a super simple and quick bread that will become a weeknight favorite to serve alongside all of your hearty fall meals.

This bread literally takes five minutes to prep and requires only five simple ingredients. This bread will make you wonder why you ever purchased a beer bread mix because it’s just as fast and just as tasty. The sweetness of the bread compliments the subtle notes of the beer, but if you are not big on slightly sweetened breads, simply cut the sugar down to 1/4 cup. This bread is a great base recipe and has all kinds of jazzing up potential. Toss is a variety of herbs, cheeses, garlic, etc. or simply enjoy it as written. Stay tuned to MBA on Thursday for the Corn Chowder recipe…there’s bacon involved, so don’t miss it!


Beer Bread

Yield: 1 Loaf

Ingredients:

3 cups self-rising flour
1/3 cup sugar
1 teaspoon kosher salt
12 ounces beer {I used Bud Light}
2 tablespoons melted butter

Directions:

1. Preheat the oven to 375 degrees F.

2. Butter an 8x4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes.

3. At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.