Beer Bread
Despite the speed with which it is made, this easy bread is quite delicious, and is the perfect accompaniment to soups, stews, and meatloaf.
INGREDIENTS | YIELDS 1 LOAF
- 3 cups self-rising flour
- 3 tablespoons granulated sugar
- 1 12-ounce can or bottle of beer
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Preheat oven to 350°F. Coat a 9″ × 5″ loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
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In a large bowl, mix together flour, sugar, and beer until just blended. Transfer batter to prepared pan; smooth the top.
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Bake 30 minutes, until risen. Reduce oven temperature to 325°F and bake 15 minutes longer. Tent with foil if loaf browns too quickly.
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Remove from oven and cool 10 minutes before removing from pan. Continue cooling on a rack.
Self-Rising Flour
Because it already contains leaveners, self-rising flour is perfect for quick bread baking. You can also make your own self-rising flour by combining 3 cups flour with 4½ teaspoons baking powder and 1½ teaspoons kosher salt. Blend this mixture well before measuring. Self-rising flour is not a substitute for yeast.
