Prep 1 hr
Cook 20 mins
This is a favorite of ours, especially for breakfast. It's great toasted with a smooth splatter of butter over it. My husband and I originally had it at "The Ellis River House" in Jackson, N.H about 18 years ago. Lucky for us when we stayed there, they were selling a small cookbook which contained recipe's from the local country inns. My kids now love it too and it makes the house smell great. I always make 2 breads because 1 is just not enough. Who is Barry? He was the Inn's owner and chef who served this lovely bread every morning for breakfast with his wonderful mushroom omelet's. Barry if your out there, thx for the recipe and please provide us with your recipe for the omelet.
- Preheat oven to 375 degrees F. Grease and flour a loaf pan.
- In a mixing bowl, mix all the ingredients listed above. Don't over mix or under mix, mix it just right.
- Bake for 1 hour or until a toothpick comes out clean.
- According to Barry, take a sip of the beer before adding.
- Note: I've used various types of beers and find the the best are the lager's but any will do.
I'm entering my review without a star rating, so it will not mess up future over-all ratings. I made this bread the other night. I was so excited to try this recipe after seeing the photo and Pammy's review (I posted photos, as well). Sadly, I tried 3 loaves and could not get good results. I am definitely NOT a baker, but I followed the recipe exactly. With that said, I also made 3 batches of muffins and had bad results, as well. I'm starting to believe it may be my oven playing havoc with me. I'm going to have to find out. Anyway, the density of the bread was way off, but the taste was really good. I will try this again when I figure out what the issue is. Thanks for posting. (Made for PRMR)
This beer bread is very tasty -- crunchy on the top, but certainly moist throughout the bread. I used only 1/2 cup sugar and it was sufficiently sweet for us. I also took the advice of one of the reviewers and brushed butter on the top when it came out of the oven. Will definitely make this bread again -- it was sooo easy to prepare. Made for PRMR tag, May, 2014.
Delicious! Next time I will cut the sugar by half, and brush with butter after it comes out of the oven, as the top crust was a touch hard to cut. Thanks for posting! Made for PAC 2012