I promise you this beer bread will rock your world. I first learned about this scrumptious snack at a craft show. Tried a sample and I was impressed. I ended up buying the pre-made mix and stopped off to buy a beer on my way home. Seemed odd, since I don’t drink yet I ponied up to the counter with my single beer. Made the box mix the same day. I was hooked!
I searched for the perfect recipe to tweak and call my own. I used 2 smaller bread pans so I could stash a loaf away for another day. They freeze very well I found out. After the dip ran out, I decided to try it as a grilled breakfast sandwich, and wow, the results were amazing!
This 6 ingredient recipe is pretty much everything you already have in your home (except the beer, as in my case.) And it mixes in less than 5 minutes. Longest part was waiting for it to bake. I could hardly wait for a warm slice with butter. I also make my own spinach dip so I will include that recipe in here as well.
Makes 1 large loaf or 2 medium loaves
Beer Bread
INGREDIENTS
- 3 cups flour (sifted)
- 3 teaspoons baking powder (omit if using Self-Rising Flour)
- 1 teaspoon salt (omit if using Self-Rising Flour)
- 1/4 cup sugar
- 1(12 ounce) can (COLD) beer
- 1/2 cup melted butter (1/4 cup will do just fine)
DIRECTIONS
- Preheat oven to 375 degrees.
- Mix dry ingredients and beer.
- Pour into a greased loaf pan.
- Pour melted butter over mixture.
- Bake 1 hour, remove from pan and cool for at least 15 minutes.
NOTES
This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top. 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” as some have described. That’s because they aren’t sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the “correct” way and you will see an amazing difference in the end product. And always use a COLD beer! The reaction with the baking powder depends on the beer temperature.
Spinach Dip
INGREDIENTS
- 1 c. Mayo (I prefer Miracle Whip)
- 1 c. sour cream
- 1 pkg Knorr Veg soup mix
- 1/2 c. chopped water chestnuts
- 1 pkg chopped spinach
DIRECTIONS
- Mix well and frig it for a couple hours.
- Excellent as a dip with Beer Bread!