Recipe by EdsGirlAngie
This is really a quick bread, tender inside with a crunchy crust. You may adjust the amount of black pepper used, but I like it like this! "Bacaba" is the friendly liquor store in Sandwich, Illinois where I first heard of beer bread (from one of their customers), so immediately I had to research it(!). After research and some tweaking, this is the result!
Top Review by Pierre Dance
A perfect companion to your 'Savory Beef & Beer Stew' #79439 it was nicely crusted and tangy inside. I slathered it with lots of real butter as well as using it for dipping the stew's sauce. I shattered my diet completely! It was WONDERFUL! I want to thank you for being a bad influence, I really like that in a person. I'll be doing this bread often. Thanx, Pierre
- 4 cups flour
- 1⁄4 cup sugar
- 2 tablespoons baking powder
- 12 ounces beer (preferably not light; I used Red Stripe Jamaican lager)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 eggs, slightly beaten
- 1 egg white
- garlic powder
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Mix flour, baking powder, salt and pepper with sugar.
- Add beer and eggs; stirring then mixing with your hands as dough gets thicker; it will also be rather sticky.
- Place in greased 9x5-inch loaf pan.
- If you wish, brush on egg white and sprinkle top of bread very lightly with salt and a tiny bit of garlic powder.
- Bake at 375 degrees F about 1 hour and 10 minutes.
- Remove from pan immediately and cool.