Wednesday, January 23, 2008

Beer Bread


This bread looks a bit rustic but I swear it's tasty. I used a dark beer, like Michelob Amber Bock. I cut back on the baking time because the lower rack in the oven was close to the heating unit. My suggestion is that you check the bread after it's baked for about 30 mins. This bread is great when served warm with butter or with the Herbed Parmesan Bread Dipping oil (next recipe).

Beer Bread


2 2/3 cups Self-Rising Flour
12 ounces Beer (cold or room temperature--I used a dark beer. But there's really no rule to what type you use.)


Preheat oven to 375. Grease a loaf pan.

Combine the flour and beer in a large bowl until flour is completely moistened. Pour into greased loaf pan.

Bake at 375 degrees F for 50 to 55 minutes or until top is lightly browned. (You might want to insert a pick in the center... bread is done when pick comes out clean).

Cool in pan five minutes before removing to cool completely.

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