Basic Beer Bread

This recipe is breathtakingly fundamental, and the results are spectacular. The bread is light, even-textured, slightly sour, fragrant, and a bit crumbly with a nice crust. Lightly mix three cups of self-rising flour, two tablespoons of sugar and a 12-ounce can of beer (I recommend a light Pilsner, but you can experiment with any beer you like). The dough should be a little lumpy and sticky. Pour into a well-greased loaf pan lined with parchment paper and bake at 350 in a pre-heated oven for 90 minutes. Brush with melted butter while warm.

 

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