What an easy treat (and tasty way to use stale/cheap beer)! I didn't have any self-rising flour, so I added 4 1/2 teaspoons baking powder and 1 1/2 teaspoon salt to the 3 cups of flour. I baked the bread for 55 minutes and the crust came out crusty with a slightly doughy inside, which is the way I prefer. I used a seasonal cherry beer which added a perfect flavor boost. Will definitely make again.
Yield: 1 loaf
- 3 cups self-rising flour
- 1/4 cup sugar
- 1 (12-ounce) bottle light or dark beer
- Stir together all ingredients; spoon dough into a lightly greased 8 1/2- x 4 1/2-inch loafpan.
- Bake at 375° for 55 to 60 minutes or until golden brown. Cool in pan on wire rack 5 minutes. Remove from pan, and cool on wire rack.
- Note: For testing purposes only, we used Honey Brown beer.
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