Beer Batter Bread

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Beth Ullman – The Beat Divas
Yield: 1 Loaf

3 cups self-rising flour*
3 TBSP. sugar
12 oz. beer (Shiner Bock is suggested)
1/2 cup butter (1 stick) unsalted, melted

  1. Mix flour, sugar and beer (batter will be thick and lumpy)
  2. Pour into a greased loaf pan.
  3. Pour 1/3 of the melted butter over the top. Bake at 350° for 40 – 50 minutes.
  4. Take loaf out of oven. Pour 1/3 of the butter over loaf. Bake 10 more minutes.
  5. Take loaf out of oven. Pour last 1/3 of butter over loaf. Bake 10 minutes more.
  6. Let cool in pan about 10 minutes, then remove for cooling.
  7. Let cool about 30 minutes before slicing, or it won’t cut.

Cook’s Notes: Do NOT cover baked bread tightly or crust becomes soggy. This bread is best eaten the day it is baked.
Equivalent of self-rising flour:
3 cups flour
3 3/4 tsp. baking powder
3/4 tsp. salt