Prep 10 mins
Cook 45 mins
I live on the Southern Delaware Coast. In season we eat alot of crabs. My mother in law makes this bread whenever we have a crab dinner. It is soooo delicious and so easy to make. If you can't have dairy, just substitute Earth Balance whipped Spread in place of the butter.
- 3 cups self rising flour
- 3 tablespoons sugar
- 1 (12 ounce) can beer (we use Miller Lite)
- 1⁄2 cup butter (more or less depending on your taste) or 1⁄2 cup Earth Balance whipped spread (more or less depending on your taste)
- Preheat your oven to 350 degrees.
- Mix flour, sugar and beer together and pour into a greased loaf pan (I prefer a Pyrex loaf pan, but any loaf pan works).
- Bake for 45-55 minutes (depending on your oven), until golden and crusty on top.
- When finished baking, remove from oven and slowly pour melted butter all over the top of the loaf.
- Let sit for 10-15 minutes and serve.
- This is best when it's warm!
This was quite good. It rose very nicely and came out pretty on the top. I don't make yeast breads so I will be making this again. Thanks for sharing your recipe. Made for PAC Fall '08.
We served this in place of cornbread with Recipe#311804 , and it was a very good compliment. The beer flavor, both alcohol and hops, remained stronger than we'd like in the finished product, and we probably should have used a light beer (as beachbaker did) instead of McTarnahan's. It seemed a little odd to pour a whole cube of melted butter on the finished loaf, but it soaked in and tasted fine. Texture is a bit crumbly but improves overnight. Made for Pick A Chef October 2008.