Beer Bread

If you want to whip up a quick fresh bread, this is a recipe for you. Beer bread is easy to make, easy to modify, and always delicious. Jenny often makes beer bread that she cuts up into pieces and serves with a dip as an appetizer for parties. I often find myself eating so much beer bread that I am not very hungry when the main course is served.

Any beer can be used, and you can change the flavor of the bread with the beer used. The flavor of the bread can also be modified by adding seasonings or spices, such as garlic, onion or cheese, to the dough. If you do not have self-rising flour, you can just used three cups of all-purpose flour with three teaspoons of baking powder and a dash of salt. I used all-purpose and wheat flour because I like the wheat flour flavor. During the last ten minutes of baking, you can give the top of the bread a coating of butter or egg wash for a nice crust.

Beer Bread 

• 3 cups self-rising flour
• 1 can (12 ounces) beer
• 3 Tbsp. sugar

Stir together the ingredients until well mixed. Pour into a buttered 9x5x3 loaf pan. Bake at 35 for about one hour. Allow to stand for ten minutes. Enjoy!