Pat's Beer Bread
"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."
photo by Lavender Lynn
- Ready In:
- 55mins
- Ingredients:
- 4
- Yields:
-
1 loaf
- Serves:
- 6
ingredients
- 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)
directions
- 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!
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Reviews
-
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.
