Over the weekend, LeeLee and I came to the exact same conclusion, independently of one another:
We needed some beer bread. Stat.
Our mindsets came to light on Sunday afternoon, as we perused a local crafts fair in DC, and after refreshing my memory as to the ease of such a dish, we got to work that night.
Well, I say “work.” In actuality, it took all of five minutes to mix the three ingredients, prepare the loaf pan, add said ingredients to said loaf pan, and put the dough in the oven to bake. Fifty minutes later, the house smelled great from the hot, yeasty bread, and LeeLee and I devoured two hot slices – both topped with a generous pat of butter – before even allowing the loaf to rest. It was all we could do not to go back to the kitchen for seconds and thirds straightaway!
I’ve brought a ham-and-beer-bread sandwich to work several days this week, and LeeLee keeps popping back into the fridge (which helps the bread stay fresh longer) for a slice whenever he gets hungry. Like my recent yogurt adventures, breadmaking is definitely something I’m going to have to dedicate some time to each week! The end result is totally worth it.
The recipe:
BEER BREAD
makes one loaf
makes one loaf
What you’ll need:
3 c. self-rising flour
1 bottle of the beer of your choice (we used Hoegaarden this time)
3 tbsp. sugar
Mix the flour and sugar together in a large bowl, and slowly pour in the beer, stirring all the while. Once the ingredients are fully mixed, add them to a greased loaf pan and bake at 375 degrees for 45-55 minutes.
Enjoy!
:)