Buttery Beer Bread, say that ten times fast! A funny thing happened on the way to my baking projects this weekend. I got distracted, no big surprise that happens often. I had several baking projects lined up. The plan was to bake at least five and photograph at least three. Well, I baked five and photographed two. This Buttery Beer Bread was one of the two photographed but it wasn’t on my original list.
Here’s what happened. When I went into my laboratory (AKA kitchen) the first thing I laid eyes on was a bag of self-rising flour. I bought it about a month ago and was determined to use it all. Several years ago I bought a bag of self-rising flour and made one recipe from it. I threw it out the beginning of February. If you recall from my Flour Basics ~ Getting to Know your Flour, self-rising flour, if properly sealed or wrapped should last safely on the shelf for 4-6 months. If refrigerated, then up to 24 months. It sat on my counter for 2 years so it had to go.
There was also a bottle of stout in the fridge that was originally slated for a St. Patrick’s Day cake. Well, I missed that train also. Luckily, I found a recipe for beer bread with a side note about using self-rising flour. I was a happy camper!! With only four ingredients this bad boy came together in no time. The hardest part was not overmixing. One reviewer of the recipe stressed this point and also suggested that a few specks of flour were ok and not to try and smooth it out in the pan. Ok, this was going to be rustic. The reviewer also said it would have a distinct beer taste. Guess Gabbi wouldn’t be having any of this one!
This bread is crusty on the outside and moist and chewy on the inside and there’s no doubt that there is beer in this bread. A lighter beer or even hard cider would be a great sub for the stout. Seeing as how I have a half bag of self-rising flour left I can do lots of experimenting!
Buttery Beer Bread – Adapted from Food.com
- 3 cups flour (sifted)
- ¼ cup sugar
- 12 oz stout beer
- ¼ cup butter, melted
- Preheat oven to 375° F.
- 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.
My Buttery Beer Bread and I are going to the following parties this week.
These are the link parties I participate in. Drop by and show them a little love!