B-Flat Beer Bread

The recipe is breathtakingly fundamental, and the results are consistently satisfying: light, even-textured, slightly sour, and fragrant.

Lightly mix three cups of self-rising flour with a 12-ounce can of beer. I used Miller Lite (I think). Pour half the beer in a bowl, then alternate flour and beer. Add a teaspoon each salt and sugar. Blend until just mixed, a little lumpy and bubbly.

Pour into a well-greased loaf pan lined with parchment paper and bake at 350 in a preheated oven for about an hour or until it thumps hollow.  Brush with melted butter while warm.

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