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Buttery Beer Bread

I first posted a similar recipe in January, but am reposting this slightly revised version since I’ve made is so many times that I’ve had ample opportunity to improve it.  I think I’ve got it to the point of perfection now.

I find this savory quick bread it to be just as good, if not better, than homemade yeast bread.  It is a very simple recipe with just a few ingredients but I find it absolutely delicious.  The beer gives it a yeasty flavor and the sugar lends a hint of sweetness and you just can’t go wrong with an entire stick of butter soaking in from all sides during the baking process.   It creates a thick, buttery, and crunchy crust and the inside is soft and flavorful.  It is divine.

For a fun and unique gift, package up the dry ingredients after sifting them together, attach baking instructions and include a can of beer if you wish.

Printable recipe
Printable recipe with picture
I usually use self-rising flour and omit the baking powder and salt because it seems to taste better this way and is even easier to prepare!

3 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 (12-oz) can beer
1 stick (1/2 cup) salted butter or margarine, melted

Preheat oven to 375 degrees. Spray a 9×5* loaf pan with cooking spray and set aside. Sift the dry ingredients together into a large bowl and stir briefly with a whisk to combine everything. Pour beer over the flour mixture and stir in the beer with a spoon. The mixture will be thick but much more like batter than regular bread dough. Dump into the prepared pan and spread out as evenly as possible. Pour the melted butter or margarine over the top and bake for 1 hour. (The butter will run down the sides and underneath as it bakes.) Remove from pan and cool on a wire rack for fifteen minutes, or as long as you can stand it, before serving. Best served fresh from the oven.

*Please do not use a smaller loaf pan, or the butter will overflow and make a huge smokey mess.  If you don’t have a larger pan, then place a baking sheet below the pan to catch any butter overflow.

Recipe source: Recipe Rhapsody

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