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Loved this recipe, which I made for ZWT 5. I baked it in a large souffle dish and it took about the time the recipe called for. I also used low-fat sour cream and a dark beer. The batter was very thick so I used 2 cups of sour cream and it worked well. I served with the zesty "Cajun Sausage Chowder" and had a great meal! Note: when you don't have self rising flour, which I often don't, use "Self-Rising Flour" and make your own out of all purpose flour.
This is a good beer bread - I made it with low fat sour cream and made in mini loafs with bud beer. I will try a darker beer next time.
Made for dinner with cheese soup tonight, a great combo. A real great tasting bread. Especially loved the sour cream taste. I reduced the sugar to 4 tablespoons. A winner. Made for 1-2-3 hit wonders.
I made this to go with some soup tonight, and it was very good. It was a little bit crumbly, but the taste was awesome. I've never baked beer bread in a round casserole, but I did this time. It came out looking like a huge biscuit! I think I will try distributing it into 3 loaf pans next time to make it easier to cut and serve. Everyone here enjoyed this bread very much. Thanks for posting! Made for Everyday is a Holiday Tag!
Hands down, BEST BEER BREAD I have ever tasted! This was superb! The sour cream makes this so very tender and delicious! This baked up beautifully and went fantastic with some soup! Thanks for a fantastic recipe!
This is definitely a quick and tasty bread! Mine came out like a huge biscuit, moist and dense inside, golden and buttery outside, and slightly sweet. I used light beer; you could probably vary the flavor of this somewhat by using different types of beer. I enjoyed this and will make it again to go with soup or chili - thanks for posting!
This bread was so simple to make! It is very tasty and would go great with a bowl of chili on a cold winters night. I served it with Jody's Lentil Salad for lunch. Reviewed for PAC 07.