Thursday, October 2, 2014

Ultimate Beer Bread Recipe


This is a very simple recipe. It has only a handful of ingredients but it will totally knock your socks off. These have been affectionately referred to as cholesterol bombs. Because of, you know - the butter - lots and lots of butter. I recommend making it in a small muffin tin. The crust to crumb ratio is perfect. I’m a crust girl myself. If you choose to make this in a loaf pan it is great sliced and toasted. 

3 cups self rising flour
3 tablespoons sugar
1 can beer (Your choice – I prefer a dark full bodied beer)
Melted Butter 
Salt

Combine flour and sugar. Add beer, a little at a time. Mix well, the mixture should have the consistency of a very thick batter. Thicker is better for this bread. Spray muffin pan with nonstick spray and spoon mixture into pan. Bake at 350 degrees for approximately 15 minutes. Remove from oven and brush melted butter on tops of muffins. I normally remove the miniature breads from the muffin pan and brush butter on the bottoms too. Also, while you have the bread out you might as well go ahead and coat the pan with the melted butter. Place breads back in the pan and then sprinkle with salt. Place back in oven and bake until golden brown - approximately 15 additional minutes. You can also place the breads right on a cookie sheet for the second bake (omit returning them to the muffin tin) this will yield a crustier bread.


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