Beer Bread

My son had a school fundraiser, and one of the items I purchased as a bread mix called, "For What Ales You." Hidden within that clever title is the simple fact that this was a beer bread mix. It was SUPER tasty with the extra yummy yeast-y flavor of the beer... I just had to find a way to make this recipe again, even though I might not ever have the opportunity to purchase that same mix from the school.

Beer Bread

• 3 cups flour (sifted)
• 3 teaspoons baking powder (omit if using Self-Rising Flour)
• 1 teaspoon salt (omit if using Self-Rising Flour)
• 1⁄4 cup sugar
• 1 beer (I used Redd's Apple Ale)*
• 1⁄4-1⁄2 cup melted butter

Directions:

1. Preheat oven to 375 degrees. (I used 350 on convection.)
2. Sift dry ingredients.
3. Mix dry ingredients and beer.
4. Pour into a greased loaf pan.
5. Pour melted butter over mixture. (We use an entire stick (1⁄2 cup), but if that's too buttery for you, use a 1⁄4 stick instead.)
6. Bake 1 hour (or 45 min. on convection), remove from pan and cool for at least 15 minutes.

Marsha's Notes: 

I have to use my larger dark bread pan, as opposed to my clear glass (smaller) bread pans. Sifting your dry ingredients for this recipe is a MUST!

I spray my pan because I really don't want it to stick, but you do use a lot of butter and this is a non-stick pan, so you do you.

Sifting!!!

Sifted.

Add the beer.

Nice and foamy after the beer is added.

Stirred JUST until the ingredients are incorporated and you have a shaggy dough.

Plop the dough into your pan and push it to the edges.

Pour over your melted butter.

It will pool in the pan.

Place in the hot oven to bake.

Done! And so pretty!!!

Yum!