Beer Bread

This bread is SUPER easy. I really mean it. It’s delicious. Anybody can make it. It goes with everything. And I bet you already have the ingredients. What are you waiting for?

3 cups flour, sifted. (All Purpose works just fine here, I promise. I used Gold Medal’s “Better For Bread” flour and it turned out even better than before)

¼ cup sugar           

3 teaspoons baking powder

1 teaspon salt

-

1 can beer. (12 oz) Room temperature. (If you want a strong “beer flavor”, use a hearty dark beer like Sam Adam’s Boston Lager. For a more subtle flavor use a normal kind, as long as it’s not “light”.)

-

Stick of butter, melted.

Okay, ready?

Combine all your dry ingredients. It’s very important you sift your flour; otherwise it will end up with a hard, brick-like crust. You can really just do this with a fork or a whisk, no need to get fancy. Also, I added Parsley here. You can experiment with whatever kind of herbs or seasoning you want to put in. If you want to do cheese, stir that in after the next step.

This is the flour I find works best. But up until my discovery, All-Purpose was doing me good.

Pour in your beer. Mix.

VERY IMPORTANT: Do not over-stir. You really just need to get the flour wet. If you see dry flour on the edges of the bowl or whatever, don’t worry about it. If you stir too much you will also get that yucky brick we were talking about.

At this point if you are adding cheese, stir it in

Grease your loaf pan. I like to rub it with butter.

Dump your dough in. It will be very wet. No need to smooth it out or anything either.

Pour the melted butter all over the top. This gives it a nice, scrumptious, buttery crust.

Pop it in your oven at 375 for an hour.

Take the bread out and let it cool for 20 minutes. If you cut too soon the middle might not be done yet. I know it smells good. Your patience will be rewarded.

See? I told you it was easy.