Beer lover or not, this bread is so quick and easy to make, it may become one of your favorites. Personally, I don’t like beer, however, this bread is one I love to make on a fall or winter day, paired with soup or stew. It is a dense bread, robust, good with a Sunday roast to sop up the gravy bits. The leftovers toasted in the morning with homemade jam are delicious too!
The loaf, once cooked, isn’t very attractive as loaves of bread go, but then when sliced, and slathered in butter, who cares, right?
And, this recipe has only three main ingredients!
While hubby drinks his beer, I’ll eat mine (in this bread). Enjoy!
makes 1 generous loaf
Save RecipeIngredients
- 3 cups self-rising flour
- 2-3 teaspoons sugar
- 1 12-oz beer (I used Budwiser - most any beer would work)
- melted butter
Instructions
- Mix beer, sugar, and flour in a bowl. Mixture will be sticky.
- Put in buttered bread loaf pan.
- Cook at 375 degrees for 55 minutes.
- Brush top with melted butter.
Notes
Makes a dense loaf, great with soups, stews, meats or chicken.
Nutrition
More recipes that this bread will enrich: Hearty Beef Stew, Chicken Cacciatore, Pot Roast.
UPDATE:
It’s been a year since I started writing this blog to keep me busy while recovering from a severe back injury, and thereafter, a complicated back surgery. Last year, we were just about to board a plane for Italy when this injury occurred so imagine my disappointment at the time. The blog kept me distracted from my pain and gave me an incentive to cook and write about my experiences. My motivation, truth be told, was to recover so that I could travel to Italy this year in September. And that was accomplished!
We’ve been home from Italy for a week – glad to be sleeping in our comfortable bed again, and driving on wide streets with level pavement. We miss the wonderful food and wine we ate and drank in Italy, but happy to be home after five weeks. If you missed posts on the journey, it starts here.
I decided to continue the blog because I do enjoy cooking and creating recipes, as well as adapting other people’s recipes to my favorite ingredients and tastes. I’m still deciphering and translating recipes I learned from several Italian regions we visited. I’m hoping to recreate the fabulous flavors with ingredients found in the US. These recipes will be featured in future posts over the next few months.
Going forward, food posts will be twice a week on Tuesday and Friday. Thanks for following along!
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